NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup cannellini beans

1 medium poblano pepper

0.25 cup yellow onion

2 cloves garlic

0.5 tbsp avocado oil

1 cup chicken bone broth

2 tbsp Greek yogurt

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Roast the poblano pepper under a broiler until the skin is charred, then peel, seed, and dice it.

• 2

  Heat avocado oil in a pot over medium heat and sauté the diced onion until translucent.

• 3

  Stir in the minced garlic, cumin, and oregano, cooking for one minute until fragrant.

• 4

  Pour in the chicken bone broth and add the chicken breast and drained cannellini beans.

• 5

  Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through.

• 6

  Remove the chicken, shred it with two forks, and return it to the pot along with the diced poblano.

• 7

  Season with sea salt and black pepper, then serve hot topped with a dollop of Greek yogurt.