| 15 | 30 | 332 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 341 gm | Chicken breast, boneless, skinless (cut into 1-inch pieces) |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion (diced) |
| 4 medium | Carrots (quartered lengthwise and but into thirds) |
| 2 medium stalk(s) | Celery (chopped) |
| 2 cup | Water (or more) |
| 2 leaf | Bay leaf |
| 1/4 tsp | Crushed red pepper |
| 1 can (15oz) | Navy beans, canned (rinsed, drained) |
| 1 cup | Grape tomatoes (quartered) |
| 1 cup | Green/yellow string beans, frozen (cut up to bite size pieces) |
| 1/2 cup | Parsley, Italian, fresh (chopped) |
| 1 tbsp | Rosemary, fresh (chopped) |
| 3/4 tsp | Salt |
In a Dutch oven, heat 1 tbsp (15 mL) olive oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
Add remaining 1 tbsp (15 mL) oil, onion, carrot and celery. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender.
Stir in chicken, beans, tomatoes, beans, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
| Meat | 0.9 |
| Meat Alternative | 0.5 |
| Vegetables | 3.7 |
