Chicken And Bean Stew With Sweet Potatoes
105
- Prep Time20 min
- Total Time40 min
- Makes4 servings
(Photography: Erik Putz. Food styling: Ashley Denton. Prop styling: Rayna Schwartz.)
Packed with carrots, chicken, navy beans and spinach this is a hearty—and healthy—bowl of comfort food.
Ingredients
1 tbsp canola oil
2 skinless, boneless chicken breasts, cut into 1/2-in. cubes
1 onion, diced
2 bay leaves
1 garlic cloves, minced
2 sweet potatoes, cut into 1/2-in. cubes
2 398-mL cans navy beans, drained and rinsed
1 1/2 cups no-salt chicken broth
1 tsp poultry seasoning
1/2 tsp pepper
6 cups baby spinach
Instructions
HEAT oil in a large pot over medium, then add chicken. Cook, stirring occasionally, until lightly golden, about 3 min. Add onion, bay leaves and garlic. Cook, stirring occasionally, until softened, about 5 min. Stir in sweet potatoes, beans, broth, seasoning and pepper. Boil, then reduce heat to medium-low. Simmer, covered, until sweet potatoes are tender, about 8 min. Remove bay leaves. Stir in spinach and cook 1 min.
Nutrition (per serving)
Calories 454, Protein 40g, Carbohydrates 61g, Fat 6g, Fibre 14g, Sodium 844mg.
Excellent source of Vitamin A.
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