NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup carrots

1 cup lacinato kale

1.5 cups chicken broth

1 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, garlic, and carrots.

• 2

  Heat the olive oil in a medium pot over medium heat, then add the chicken and cook until browned on all sides.

• 3

  Add the onion, garlic, and carrots to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the chicken broth, cannellini beans, sea salt, black pepper, and dried oregano.

• 5

  Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

• 6

  Stir in the chopped kale and coconut milk, cooking for another 2-3 minutes until the kale is wilted and the broth is creamy.

• 7

  Serve warm in a bowl, ensuring a balanced mix of chicken, beans, and vegetables in every spoonful.