- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 12 oz
- skinless, boneless chicken thighs (about 4), chopped
- 375 g
- 1/4 tsp
- salt
- 1 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 pkg
- (16 oz clamshell) Mirepoix Mix
- 250 g
- 1 tbsp
- all-purpose flour
- 15 mL
- 1 can
- diced tomatoes
- 398 mL
- 1 cup
- reduced sodium chicken broth
- 250 mL
- 1 can
- white kidney beans, rinsed and drained
- 540 mL
- 1/4 cup
- halved and pitted black olives
- 60 mL
- 1/4 cup
- finely chopped fresh basil
- 60 mL
Method
- Step 1
- Season chicken with salt. Heat half the olive oil in large skillet set over medium heat. Cook chicken for 8 to 10 min or until browned all over. Transfer to plate
- Step 2
- Heat remaining oil in same skillet. Add mirepoix mix. Cook, stirring, for 5 to 8 min, or until tender. Sprinkle evenly with flour. Cook for 1 min. Gradually stir in diced tomatoes and broth until smooth. Bring to a simmer. Add chicken back to pan along with beans and olives. Simmer for 20 min or until slightly thickened.
- Step 3
- Stir in basil. Serve immediately.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 350
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 9 g
- Sugar:
- 7 g
- Cholesterol:
- 60 mg
- Protein:
- 32 g
- Sodium:
- 900 mg