Description
A delightful twist on traditional chili, packed with fresh Mediterranean flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup spinach (fresh or frozen)
- Juice of 1 lemon
- Feta cheese and fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in the chicken broth, diced tomatoes, cannellini beans, cumin, oregano, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot, shred it, and return it along with the spinach. Simmer until the spinach is wilted.
- Squeeze in the lemon juice and stir. Serve hot, topped with feta cheese and fresh parsley if desired.
Notes
For extra flavor, consider offering crusty bread or a side salad with the chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chili, Mediterranean, chicken, healthy, easy recipe