Making a gluten free meal seemed like a good idea. And it was a good idea. I was looking forward to finding a new style of cooking, something that seemed to be healthier for us.

I found the Chicken, White Bean, and Spinach Stew recipe and knew I had to try it out. After all, it has spinach. And I love my greens!

This recipe was really tasty and not overly filling when you’re eating it. I would give this a 4 out of 5. This is another one of those recipes that if you have a hectic week, make it on Sunday and you’ll have enough for a couple of meals. Heck, double the recipe and freeze some of it for a later date. It’s also great for cold weather.

Ingredients

1 tablespoon olive oil
1 medium coarsely chopped onion
4 garlic cloves, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1/2 cup water
4 canned plum tomatoes, drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 ounces baby spinach leaves (3 packed cups), coarsely chopped
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon salt
1/4 teaspoon black pepper

Prep Time: 5 minutes
Cook Time: 13 minutes
Yield: Makes 4 servings (serving size: 1 1/2 cups)

Nutritional Information
Calories per serving: 447
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 40g
Carbohydrates per serving: 56g
Fiber per serving: 12g
Cholesterol per serving: 60mg
Iron per serving: 8mg
Sodium per serving: 356mg
Calcium per serving: 200mg