If you are looking for healthy, quick and tasty meal, then I’ve got you covered! I’m big on meal prep, so be sure to whip up a big batch and store the rest for later. Use what you need for the current week, and freeze the rest. When you are in the mood for it again, you can just quickly re-heat it and you are good to go. It’s a great way to cut down your time in the kitchen and have something readily available. I made my first batch the other day, and it was delicious!! Now check your kitchen cabinets to see what you have, and then make a list of what you don’t have. Get in the car (or train) and head over to the supermarket so that you can try this awesome recipe!
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon cumin seeds
2 onions, finely chopped (about 3 cups)
5 garlic cloves, coarsely chopped
1 green bell pepper, ribs and seeds removed, finely chopped
1 3/4 pounds boneless, skinless chicken breast halves (about 4), cut into 1-inch pieces
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
1 can (28 ounces) chopped tomatoes (or use fresh)
1 can (4 ounces) green chiles, drained and finely chopped
2 1/2 cups homemade or reduced-sodium store-bought chicken broth
Himalayan salt (or sea salt) and freshly ground pepper
2 cans (15 ounces each) kidney beans, drained and rinsed
1/4 cup plain low-fat greek yogurt, for garnish (optional)
- In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon oil and cumin seeds over medium heat for about 1 minute. Add onions, garlic, and bell pepper; cook, stirring occasionally, until vegetables are soft and lightly golden, about 15 mins.
- Push the onion mixture o the edges of the pot, add remaining 1 teaspoon oil, and increase heat to medium-high. Add the chicken, cooking on one side until seared, 3 to 5 minutes. Turn chicken pieces and cook an additional 2 to 3 minutes. With a slotted spoon, transfer the chicken to a plate.
- Add chili powder, oregano, and bay leaf to the pot, and cook 30 seconds. Add tomatoes and their juice and green chiles, and stir to combine. Bring to simmer. Add broth, 1/2 teaspoon salt, and the beans; season with pepper, and stir to combine.
- Bring to a simmer. Stir contents, reduce heat to medium-low, and gently simmer. Cook, uncovered, until bean mixtures thickens, about 45 minutes. Return chicken pieces, along with any accumulated juices from plate, to the pot and cook until chicken is tender, stirring occasionally, about 15 minutes.
- Serve immediately, garnished with a dollop of greek yogurt and cilantro leaves, as desired.
Per serving: 372 calories, 1.3g saturated fat, 4.9 unsaturated fat, 35.8 g carbohydrates, 42.7 g protein, 9.4 g fiber
I want to hear from you, comment below if you are going to try this recipe! If you add any other delicious items, be sure to let me know!
Adapted from Power Foods