1 pound chicken breast, diced
¼ cup olive oil, divided
1 medium onion, diced
2 carrots, sliced (about 2 cups)
4 cups chicken stock
1 pound broccoli florets
½ teaspoon dried thyme
1 pound chopped kale
1 can (15 ounce) cannellini beans, drained and rinsed
salt and pepper to taste
Calories
649 cals
Fat
29 g
Saturated Fat
6 g
Polyunsaturated Fat
5 g
Monounsaturated Fat
16 g
Carbohydrates
56 g
Sugar
11 g
Fiber
12 g
Protein
47 g
Sodium
1840 mg
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.