(Serves 3 very hungry people, or 4 with a side salad)
What you need:
3-4 roma tomatoes (depending on servings, one for each person) (to conserve energy, you can roast several veggies at once using this method)
1 tablespoon olive oil
2 chicken breasts
2 carrots, sliced
2 stalks of celery, sliced
1 onion, chopped
1 slice of thick bacon (or two depending on taste)
1 15 oz can drained and rinsed white beans(navy)
2 - 3 cups vegetable or chicken both
2 cups spinach
2 cloves garlic
1 teaspoon herbes de province (optional)
salt and pepper to taste
What to do:
Pre-heat oven to 375 degrees. Cut tomatoes in half, season with salt and pepper and drizzle olive oil on them. Bake for about 20-30 minutes.
Meanwhile, heat a medium pan and add bacon. Cook bacon until ready, chop and set aside.
Add chopped onions, celery, and carrots to the pan with bacon grease, which shouldn't be too much if you use a good quality bacon which should just coat the pan. Let cook for 4-5 minutes, and set aside for later.
If the pan needs a little oil, add some olive oil to coat, now add the chicken breast. Sprinkle with salt, pepper and herbs de provence, repeat when you flip and cook until done. Place the chicken out of the pan and let rest, then slice into mouth-sized pieces.
Place spinach and garlic in the pan, cook until the spinach is wilted. When the spinach and garlic are ready, add beans, vegetables, chopped chicken, and chopped bacon, cover with broth. Bring to simmering for about 5-7 minutes and season to taste. When spooning into bowls, place two baked Roma tomato halves in each bowl.
Serve and enjoy!
|Chicken-Bean Spinach Stew|