SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
TUSCAN CHICKEN WITH BEANS
This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.
Provided by Deborah
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Place all of the ingredients in a large plastic bag.
- Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
- Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
- Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
- Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
- Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
- Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.
EASY CHICKEN AND BEANS
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg
DIVINE CHICKEN WITH GREEN BEANS
These are the BEST green beans you will ever have. This recipe can be altered to your liking. I throw bacon in and omit the chicken for a side dish. Makes wonderful leftovers, but there are never any unless I eat them alone.
Provided by WannaBChef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add garlic and onion, and reduce the heat to medium. Cook and stir just until fragrant. Mix in the green beans, cover and cook to your desired doneness, at least 5 minutes.
- Uncover, and stir in the cream and cheese just until everything is coated. Remove from the heat and enjoy.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 8.3 g, Cholesterol 85.6 mg, Fat 13.8 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 4.8 g, Sodium 160.6 mg, Sugar 1.7 g
EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
EASY CHICKEN STIR FRY
Easy Chicken Stir Fry that's perfect for any night of the week. This recipe is my family's favorite and is made with healthy and delicious ingredients.
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Start by chopping and slicing all the vegetables and the chicken.
- In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
- In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
- Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
- Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
- Serve over steamed rice.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 2106 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
EASY CHICKEN CASSEROLE
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND BEAN BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
EASY MEXICAN CHICKEN AND BEANS
Make and share this Easy Mexican Chicken and Beans recipe from Food.com.
Provided by Audrey M
Categories Mexican
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray 10" nonstick skillet with Pam.
- Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water.
- Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
- Serve with tortillas.
Nutrition Facts : Calories 302.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 65.8, Sodium 77.2, Carbohydrate 35.8, Fiber 9, Protein 35.8
CHICKEN & BLACK BEAN CASSEROLE
Learn how to make this easy chicken black bean casserole recipe. It's very adaptable & sure to be your next family favorite.
Provided by Patti Estep
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
- Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
- Cut the tortillas in half.
- Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
- Sprinkle about 1/3 of the cheese on top of the tortilla layer.
- Spoon half of the chicken and bean mixture on top.
- Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
- Finish with the remaining cheese
- Cover with foil and cook for 35 minutes in a 350 degree oven.
- Serve with chopped lettuce, tomatoes and sour cream.
Nutrition Facts : Calories 410 kcal, ServingSize 1 serving
ITALIAN CHICKEN BEAN SOUP
This hearty soup is full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth.
Provided by Rena
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Protein 21 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 770 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE
This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.
Provided by Old El Paso
Categories Enchiladas
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
- Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
- Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.
MEXICAN CHICKEN AND BLACK BEAN CASSEROLE
Spicy chicken and black bean casserole is a spicy and delicious casserole that is a satisfying wholesome dinner for a chilly night.
Provided by Anne
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- pre-heat the oven to 350 degrees F
- place 1 tablespoon of olive oil in a skillet and heat it over medium to high heat. Once the pan is hot, add the bell peppers, onions, and garlic to the skillet and cook for a few minutes until they begin to soften.
- next, add the chicken and spices; reduce the heat to medium and continue to cook until the chicken is cooked through.
- Once the chicken is cooked, add the tomatoes, jalapeno peppers and beans, stir in the cilantro and simmer on low for 5 minutes and turn the heat off.
- Coat a casserole dish with the remaining teaspoon of oil and place 2 tortillas in a single layer in the dish.
- Place half of the chicken mixture on top of the tortillas and then half of the cheese
- place the remaining 2 tortillas on top of the chicken mixture and then the meat and the cheese.
- bake at 350 covered for 20 minutes
- remove the cover and bake for 5 minutes more.
Nutrition Facts : Calories 538 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 27 grams fat, Fiber 9 grams fiber, Protein 41 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY CHICKEN & BLACK BEAN ENCHILADAS
Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 10
Steps:
- In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
- Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
- Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.
SPANISH CHICKEN WITH BEANS RECIPE
This Spanish chicken with beans is a one-pot dish that is full of flavour & is easy to make. This chicken recipe will feed the family in under an hour
Provided by Jessica Dady
Categories Dinner
Time 50m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- To make this chicken thigh recipe, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
- Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
- Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.
Nutrition Facts : @context https, Calories 538 Kcal, Sugar 5.5 g, Fat 29.4 g, SaturatedFat 8.4 g, Sodium 2.3 g, Protein 44.5 g, Carbohydrate 19.1 g
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