Main Dishes Mediterranean
Tuscan Garlic Chicken with Cannellini Beans & Kale
Method
Sear Chicken: Brown the chicken cubes in olive oil over medium-high heat for 5 minutes.
Sauté Aromatics: Stir in the minced garlic and dried rosemary, cooking for 1 minute until fragrant.
Simmer Beans: Add the drained cannellini beans and bone broth, bringing the mixture to a gentle simmer.
Wilt Greens: Toss in the shredded kale and cook for 3 minutes until wilted and tender.
Chef's Tip
Nutritional Insight: High-quality poultry protein paired with prebiotic bean fibre slows digestion to promote a healthy gut microbiome and prolonged fullness. Culinary Hack: Massage the raw kale with a few drops of lemon juice beforehand to break down tough fibres instantly.
Nutrition Facts
Per serving
315
Calories
34 g
Protein
8 g
Fat
20 g
Carbs
