Food Network Star Chef and registered dietitian Ellie Krieger was kind enough to spend a little time with me to chat about heart healthy recipes. Ellie has an impressive resume ranging from best selling cookbook author to working with First Lady Michelle Obama on the Lets Move campaign. The best tip Ellie shared with me is to eat the rainbow.
We hear all the time about different anti oxidants but it can be so hard to remember which antioxidant you get from what foods. The thing is, you don’t have to remember because its ALL good. All the different colors (Like in this Sweet Potato Steak with Roasted Vegetables recipe) in vegetables and fruit represent different antioxidants so the more colors you eat the better protected you are.
Check out this video of my interview with Ellie. She shares more great tips and this fantastic recipe for Chicken White Bean Simmer . I made her recipe and added even more vegetables-red onions, red bell peppers and pickled banana peppers for a little vinegar bite. I also sprinkled on a little red pepper flake for heat. This is a quick recipe perfect for a healthy weeknight meal. Ellie’s original printable recipe is below.
- 4 pieces thin-cut skinless boneless chicken breast (about 1 ¼ pounds total)
- ¼ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 large carrot, peeled and finely diced
- 1 large zucchini, diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- One 10 ¾-ounce can Campbell’s Healthy Requests Condensed Tomato Soup
- One 15.5-ounce can no salt added white beans, such as cannellini, drained and rinsed
- 2 teaspoons fresh lemon juice
- ½ cup basil leaves, sliced into ribbons
- Season the chicken with the salt and pepper.
- Heat the one tablespoon of the oil in a large skillet over medium-high heat, add half the chicken
- and cook until browned on both sides, and cooked through, 2-3 minutes per side. Transfer to a
- plate and cover with foil to keep warm.
- Repeat with the remaining 2 pieces of chicken.
- Add the remaining tablespoon oil to the pan, reduce the heat to medium, then add the onion and
- cook until it is soft and translucent, about 3 minutes.
- Add the carrot, zucchini, garlic and thyme
- and cook, stirring, until the carrots are firm-tender, 5 minutes.
- Stir in the soup, along with ¼ cup
- Add the beans and bring to a boil.
- Reduce the heat to low and cook, covered, stirring
- occasionally, until the vegetables are tender, about 8 minutes.
- Stir in the lemon juice.
- To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of
- chicken. Garnish with fresh basil.
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