Microwave White Bean and Chicken Chili

serves 4



1 Tbsp olive oil

1 clove garlic, minced

½ medium onion, choppped

8 oz. boneless chicken breasts, chopped into ½” pieces

2 tsp cumin

2 tsp dried oregano

½ tsp pepper

½ tsp salt

pinch of red pepper flakes

½ lb collard greens, roughly chopped

¾ cup green chilies

1 cups low-sodium stock or water

1 15-oz can of navy beans, drained and rinsed

½ cup chopped cilantro


optional garnish:

sliced green onions

plain greek yogurt or light sour cream

lime wedges

chopped cilantro

pickled jalapeno peppers

shredded cheese


Combine onion, garlic, olive oil and salt in microwavable container. Cook on high for 3 minutes, stirring occasionally until onions are tender.  Add chicken and spices to dish and microwave, covered 5-8 minutes until chicken is cooked through. Add collard greens, green chilies, and stock and cook covered on high until collards are wilted 3-4 minutes. Add beans to the container and microwave 2-3 more minutes to heat through. Stir in cilantro and serve with your choice of garnishes.



1 cup per serving, 1 serving contains: Calories (kcal) 184, Fat (g) 5

Saturated Fat (g) 1, Cholesterol (mg) 5, Carbohydrates (g) 27

Dietary Fiber (g) 11, Total Sugars (g) 1, Protein (g) 11, Sodium (mg) 414