LEMON CHICKEN STEW

Lemon Chicken Stew is a comforting meal that’s both heathy and hearty! It has tender pieces of chicken, veggies, white beans and potatoes in a lemony broth!

Lemon Chicken Stew

Ingredients
1 1/2-2 lbs boneless skinless chicken thighs
1 small onion, diced
4 garlic cloves, minced
3 cups chicken broth
3 carrots, peeled and sliced into 1/2 inch pieces
1 large potato, peeled and cut into chunks
15 oz can cannellini or white beans, drained
1 bunch kale, stems removed and chopped (can substitute baby spinach)
3 tablespoons lemon juice
Optional - cooked rice

Directions
Trim chicken thighs from excess fat and slice in half. Season both sides well with salt and pepper.
Heat oil in a pan over medium high heat and sear chicken about 3 minutes per side. Remove and set aside.
Add more oil and sauté onions and garlic for 2-3 minutes.
Add chicken broth and return chicken back to the pan. Bring to a boil, reduce heat to medium low, cover and cook for 5 minutes.
Stir in carrots, potatoes, and beans. Season with salt and pepper, cover and continue to cook over medium low for 15 minutes.
Stir in kale and cook for 5 more minutes.
Stir in lemon juice and remove from heat.
Serve with rice if desired.

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