Ingredients:
• 1 lb. boneless, skinless chicken breast (I used 2 pieces and it was plenty)
• 2 T whole-wheat flour
• 1 tsp black pepper
• ½ tsp dried parsley
• ¼ tsp thyme
• 1 T extra-virgin olive oil
• 2-3 cloves garlic (I use powdered if I don’t have fresh)
• 1 medium onion, chopped
• 1 stalk celery, diced
• 1 ½ cups low-sodium chicken broth (or any chicken broth)
• ¾ cups pineapple juice
• 1 cup carrots, chopped
• 1 can white beans, drained and rinsed
• 1 parsnip, cubed
• 1 bay leaf
Directions:
ONE: Cut chicken into bite-sized cubes. In a bowl, combine flour, pepper, parsley & thyme; put all chicken cubes into mixture and toss well.
TWO: Heat oil in a large pot on medium high. Add garlic, onion, celery and chicken cubes and quickly sauté for 4-5 minutes. Turn heat down to medium and pour in broth and pineapple juice. Toss in carrots, beans, parsnip and bay leaves and stir to combine. Cover and simmer on medium high until carrots and parsnips are soft, about 20-30 minutes. Uncover and cook for 5 minutes. Remove bay leaves and serve. Store leftovers in refrigerator, covered, for 3-4 days or in the freezer for 2-3 months.
