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Simple September Dinner!

Chicken Abruzzi is a most delicious dish!!!  Our version includes grilled chicken breast in a savory broth simmered with cannellini beans, kale and garden vegetables. It is a great option for a late-August or September evening!!!

Honestly, the dish is very, very, very good! Crispy veggies floating in a delicious broth, near-raw kale and chicken breast with a no-nonsense sauce. The broth coating everything is “out of this world”. You can use grilled chicken or any leftover cooked chicken. Simmered veggies in broth are cooked but still tender. Add kale at the end and just stir into the vegetable mixture. Finally,  using organic cornstarch makes this dish gluten free.

Ingredients: (We recommend organic and free range ingredients!)

  • 4  boneless chicken breast, slice thin to serve
  • 3 garlic cloves, crushed & divided
  • 1/2 onion, diced
  • 1 small bell pepper, cubed
  • 3 cups chicken stock
  • 2 cups cannellini beans, rinsed & drained
  • 2 zucchini, diced
  • 3 cups kale, coarsely chopped
  • 1 tbsp cornstarch
  • 1 tbsp. olive oil, extra virgin
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tbsp. fresh thyme
  • 1 tomato, seeded and diced
  • Optional: pinch of Italian seasoning added to chicken coating
  • Optional: 2 tbsp. fresh lemon juice
  • Optional: 1 tbsp. Italian seasoning
  • Optional: Cooking spray


  • In a medium bowl, combine chicken, 1 crushed garlic clove, a pinch of salt and black pepper. Mix to coat the chicken. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add chicken and cook for 7-9 minutes per side or until cooked through. Transfer to a plate and set aside.
  • Return skillet to medium heat, add oil, remaining garlic, and onion,and saute for 1 minute, stirring once. Add zucchini, bell pepper, and saute for 3 more minutes, stirring once. In the meanwhile, make a slurry by whisking together, in a medium bowl, chicken broth, cornstarch, salt and ground black pepper to taste. Pour over vegetables in the skillet and add the beans. Stir, bring to a boil, reduce heat to low-medium and cook for 5 minutes. Remove from heat, add kale, tomato, thyme and optional lemon juice, stir again. To serve, spoon vegetable mixture in a soup or deep plate and place sliced chicken breast on top. Serve hot.

Store: Refrigerate vegetables and chicken separately for up to 3 days.


You can use any cooked chicken, grilled or broiled works great.  If using canned beans, you might need to add less salt. You may wish to exchange expeller pressed coconut oil for the olive oil.





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