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Dinner recipe · from the recipe book

Chicken, Zucchini and White Bean Coconut Stew

Tender chicken breast and creamy white beans simmer in a garlicky coconut-tomato broth with zucchini, oregano and lemon, finished with fresh basil and served over bulgur.

Chicken, Zucchini and White Bean Coconut Stew

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1½ medium300 gZucchinicut into half-moons
  • 2 cups300 gCherry tomatoeshalved
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 cup240 gCoconut milk, cannedstirred well
  • 1½ cups360 gLow-sodium chicken broth
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ⅔ cup leaves15 gFresh basiltorn
  • 1½ cups200 gBulgur, dry
  • 1⅔ cups400 gWater

Steps

  1. Bring the water to a boil in a small saucepan, stir in the bulgur, cover, lower the heat and simmer 12 minutes until tender; keep covered off the heat.
  2. Meanwhile, season the chicken breast with half the salt and the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat and brown the chicken 4 to 5 minutes; transfer it to a plate (it will finish cooking later).
  4. Add the remaining half of the olive oil and the onion to the pot and cook 5 minutes until soft, then stir in the garlic, oregano and paprika for 1 minute.
  5. Add the chicken broth, coconut milk, cherry tomatoes, great northern beans and the remaining half of the salt; bring to a simmer.
  6. Return the chicken to the pot with the zucchini, cover and simmer 12 to 15 minutes until the zucchini is tender and the chicken reaches 165°F (74°C).
  7. Stir in the lemon juice, fluff the bulgur with a fork and serve the stew over it, topped with the basil.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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