One Pan Chicken and White Beans
Ingredients
1 tbsp avocado oil
1 lb chicken breast, cubed
1/2 tsp dried basil
salt and pepper, to taste
1 leek, white parts sliced
8 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1 cup cashew cream *see note
1/4 cup water
1 tsp chicken bouillan
1 tbsp tamari
1 14oz can cannellini beans
*Note: To make cashew cream soak 3/4 cup cashews in hot water for at least two minutes. Drain and rinse and blend with 1/2 cup of water. If you tolerate dairy or want to addd more fat to this dish you can swap with heavy cream.
Instructions
Heat a large pan over medium heat.
Season your chicken with salt, pepper, and dried basil. Once the pan is hot, add avocado oil. Add chicken to the pan, allowing it to brown on each side, for a total of about 7 minutes. Remove from the pan.
To that pan add leeks and sliced mushrooms and cook until the leeks have softened and the mushrooms have released some liquid, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.
Pour in the cashew cream, water, bouillan, and tamari. Bring to a gentle simmer. Stir in the white beans and the cooked chicken. Stir until combined and serve!
MEAL PREP NOTE:
This recipe will stay fresh in the fridge for 3-4 days. I do not recommend freezing it.
Serves: 4 Time: 35 minutes Calories: 372 Protein: 31g Carbs: 34g Fat: 13g
