CHICKEN WHITE BEANS AND KALE

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Breast is leaner, thighs are more flavorful and often cheaper.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and still provide protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth can be less expensive and still flavorful.

Trim and slice the chicken thighs in half if they are larger in size.

Season both sides of the chicken thighs with salt and black pepper.

Heat a pan over medium-high heat and add a good amount of oil.

Sear the chicken smooth side down for about 4 minutes until browned.

Flip the chicken and cook for another 3 minutes on the other side until browned.

Remove the chicken from the pan and set aside.

Reduce the heat to medium and add more oil to the pan along with the diced onions and minced garlic.

Season the onions and garlic with a little salt and cook until slightly softened, about 3 minutes, scraping the bottom of the pan.

Add 1 teaspoon of dried oregano to the onions and garlic.

Pour in 2.5 cups of chicken broth and add the drained white beans.

Season the broth with salt and pepper.

Return the chicken to the pan, ensuring it is submerged in the liquid.

Bring the mixture to a full boil, then lower the heat to medium-low, cover, and cook for about 20 minutes until the chicken is tender.

Remove the chicken from the pan and set aside.

Add kale to the pan a little at a time, mixing it in as it shrinks down.

Cover the pan and let the kale cook for 2 minutes until wilted.

Taste the mixture and adjust seasoning with salt and black pepper as needed.

Return the chicken to the pan and mix everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens