Tuscan Baked Chicken and Beans

Gluten Free
Dairy Free
Very Healthy
Health score
61%
Tuscan Baked Chicken and Beans
45 min.
4
1041kcal

Suggestions


Welcome to a culinary journey inspired by the sun-kissed landscapes of Tuscany! Our Tuscan Baked Chicken and Beans is a delightful and wholesome dish that seamlessly blends rich flavors and healthy ingredients. With its enticing aroma and vibrant colors, this meal is perfect for family gatherings or cozy weeknight dinners. Not only is it gluten-free and dairy-free, but it also boasts an impressive health score of 61, making it a guilt-free indulgence for everyone at the table.

This recipe features succulent pieces of roasted chicken paired with creamy cannellini beans, fresh spinach, and crispy bacon, all baked to perfection in a savory tomato-based sauce. The infusion of rosemary adds a fragrant touch that elevates the entire dish, while each bite is a burst of Mediterranean flavor. In just 45 minutes, you can create a satisfying main course that caters to your health-conscious lifestyle without sacrificing taste or enjoyment.

Gather your loved ones and experience the comforting essence of Italian home cooking. With only a few simple steps, you will impress your guests and leave them asking for seconds. Let’s dive into this delightful recipe that promises to be a hit at your table!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 14.5 ounce canned tomatoes diced undrained canned
  • 32 ounce .5 can cannellini beans white rinsed drained canned
  • 0.5 teaspoon rosemary fresh chopped
  • 0.1 teaspoon kosher salt 
  • 0.3 teaspoon kosher salt 
  • cup onion chopped
  • 3.5 pound roasting chickens 
  • cups torn spinach packed
  • slices center-cut bacon 

Equipment

  • frying pan
  • oven

Directions

  1. Preheat oven to 35
  2. Remove and discard giblets and neck from chicken. Trim excess fat.
  3. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp.
  4. Remove bacon from pan; chop and set aside, reserving drippings in pan.
  5. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned.
  6. Remove chicken from pan; set aside.
  7. Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350 for 40 minutes. Discard skin before serving.

Nutrition Facts

Calories1041kcal
Protein27.7%
Fat48.99%
Carbs23.31%

Properties

Glycemic Index
40
Glycemic Load
14.54
Inflammation Score
-10
Nutrition Score
52.195652453796%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
2mg
Kaempferol
1.22mg
Myricetin
0.06mg
Quercetin
8.72mg

Nutrients percent of daily need

Calories:1040.93kcal
52.05%
Fat:56.56g
87.01%
Saturated Fat:16.61g
103.81%
Carbohydrates:60.54g
20.18%
Net Carbohydrates:46.66g
16.97%
Sugar:6.94g
7.71%
Cholesterol:266.99mg
89%
Sodium:757.14mg
32.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:71.96g
143.91%
Vitamin B3:21.38mg
106.88%
Manganese:1.64mg
82%
Vitamin A:4081.78IU
81.64%
Vitamin K:84.84µg
80.8%
Phosphorus:775.36mg
77.54%
Iron:12.7mg
70.57%
Vitamin B6:1.4mg
70.04%
Folate:272.84µg
68.21%
Selenium:43.64µg
62.34%
Potassium:2095.99mg
59.89%
Fiber:13.88g
55.53%
Magnesium:210.59mg
52.65%
Vitamin B12:3µg
50.06%
Copper:0.94mg
46.82%
Zinc:6.99mg
46.63%
Vitamin B2:0.69mg
40.83%
Vitamin B5:3.87mg
38.68%
Vitamin B1:0.57mg
38.03%
Vitamin C:23.59mg
28.59%
Calcium:255.6mg
25.56%
Vitamin E:3.51mg
23.37%
Source:My Recipes