Hearty Chicken Harvest Dinner

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Prep Time: 10 mins | Cook Time: 40 mins | Makes: 4 servings

Ingredients  

• ¾ lb chicken breasts, boneless and skinless

• 1 Tbsp olive oil

• olive oil spray

• 1 medium onion, thinly sliced

• 2 yellow or red bell peppers, sliced

• 1 garlic clove, minced

• 1 14-oz can low-sodium diced tomatoes

• 2/3 c low-sodium chicken stock

• 1 Tbsp each, oregano and basil

• 1 c canned low-sodium cannellini beans, rinsed and drained

Directions

1. Over medium heat, sauté the chicken in olive oil until golden brown. Remove from pan.

2. Spray pan with olive oil, add onion, peppers, garlic and sauté until onions are translucent, 3-5 minutes.

3. Add tomatoes with juice and stir. Place the chicken over mixture, add stock and sprinkle with herbs.

4. Cover the pan and simmer for 30 minutes, stirring occasionally. To test when chicken is done, poke a knife in meat and juices should run clear.

5. Mash half of the beans, then add to pot and stir into liquid until sauce thickens. Add the rest of beans and simmer for 5 minutes more.

Notes

• This is the perfect make-ahead dinner; you can even prepare it the night before through step 3. Consider doubling the recipe for some great leftovers.

Nutrition: (per serving) Calories: 324 | Total Fat: 8 g | Sodium: 293 mg | Carb: 29 g | Protein: 28 g | Fiber: 6 g.

In the Kitchen | October 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org