1 lb boneless, skinless chicken breasts, cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
8 oz green beans, cut into 1/2-inch pieces
1 bulb fennel, cored and cut into 1/2-inch dice + 2 tbsp chopped feathery fennel fronds, divided
2 cups fresh corn kernels (from 2 to 3 ears)
2 cups frozen unsalted baby lima beans, thawed
1/4 tsp sea salt + additional to taste
Ground black pepper, to taste
1¼ tsp baking powder
1/2 tsp baking soda
2/3 cup plain whole-milk yogurt
2 tbsp chopped fresh chives
Preheat oven to 450°F. Mist a 9 x 13-inch baking pan with cooking spray and set aside.
In a medium saucepan on medium-high, melt 3 tbsp butter. Add 6 tbsp flour, curry powder and garlic powder and cook, whisking, for 30 seconds. Slowly add broth, whisking out any lumps, and bring to a boil. Cook until thickened, 1 to 2 minutes. Set aside.
In a large saucepan or small stockpot on medium, heat oil. Add chicken and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 1 minute. Add green beans and fennel bulb and cook, stirring occasionally, until almost crisp-tender, about 4 minutes. Stir in corn and lima beans and cook until vegetables are crisp-tender, about 3 minutes. Stir in sauce, fennel fronds and salt and pepper to taste. Transfer to prepared baking pan and set aside.
In a medium bowl, whisk together remaining 1 cup flour, baking powder, baking soda and remaining 1/4 tsp salt. Cut remaining 3 tbsp butter into 1/2-inch pieces, then use a pastry cutter or your fingertips to work into flour mixture, making a coarse meal. Add yogurt and chives, stirring until just combined. Drop dough over casserole in 1- to 2-tbsp mounds. Bake until biscuits are golden brown, about 15 minutes. Let stand 10 minutes before serving.
Serving Size: 1 cup stew mixture and 2 1.5 to 2 inch biscuits
This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.
Risotto, which is made by slowly adding broth to medium-grain rice, gets a makeover for tonight’s no-fuss Clean Eating recipe. We’ve jazzed it up by swapping traditional Arborio rice with raw buckwheat, which adds a mild, nutty flavor that pairs perfectly with sautéed fennel and our crisp apple topping.
Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.