White Bean, Kale, and Chicken Bowl

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White Bean, Kale, and Shredded Chicken Bowl

Yield 4

Author Judy Doherty

This is a hybrid bowl that is something between a stew or soup. But most importantly, it is so nourishing and satisfying plus easy to make.

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Ingredients

• 1 cup chopped onion
• 1 cup chopped carrots
• 2 tsp minced garlic
• 1 tsp extra virgin olive oil
• 6 oz tomato paste, no added salt
• 2 tsp cumin
• 1 tsp red pepper flakes
• 15 ounce can white beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 3 cups kale leaves (chopped and rinsed)
• 1 cup roasted shredded chicken breast
• juice of 1 lemon
• sprinkle of grated Parmesan cheese

Instructions

1. In a large Dutch Oven pan, saute the onion, garlic, and carrots in the olive oil for 3-5 minutes or until the onions start to turn translucent.
2. Add the tomato paste, seasonings, beans, broth, and kale. Bring to a boil, lower to a simmer, and cook for 15 minutes.
3. Squeeze in the lemon and add the chicken. Bring back to the boil.
4. Serve hot with a sprinkle of grated Parmesan cheese. Serve more red pepper flakes on the side.

Nutrition Facts

Calories

337

Fat

7 g

Sat. Fat

2 g

Carbs

44 g

Fiber

9 g

Net carbs

34 g

Sugar

9 g

Protein

29 g

Sodium

611 mg

Cholesterol

36 mg

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