Easy, healthy recipes do exist! Ellie Krieger shares the secret to a tasty meal and a super-quick chicken recipe
Food Network star and dietician Ellie Krieger is all about balance. Her show, Healthy Appetite, is all about cooking healthy food that’s also delicious—and fits into a busy schedule. “We live in a world where delicious is in one corner, and healthy in the other,” she says. “It’s a myth that it has to be that way—and my mission is to find the sweet spot where they meet.” One of the ways she does that: by developing meals that can be prepped—chopping, preheating, and boiling water included—in under a half hour. Her book Weeknight Wonders is full of these recipes. (For more prep tips, check out Genius Meal Planning Ideas for a Healthy Week.)
But even celebrity chefs find themselves without a game plan and in need of a healthy meal, which is why Krieger keeps her pantry and freezer stocked with healthy foods that easily come together into a great meal, like no-salt-added canned tomatoes and beans, whole grain pasta, canned tuna and salmon, and frozen fruit and vegetables. She also keeps Campbell’s Healthy Request Soups on hand, and is partnering with the company to bring awareness to heart disease in women. (Campbell’s collaborated with the American Heart Association to make the Healthy Request line meet the group’s requirements for the heart checkmark.) She created this one-skillet, super-fast, heart-healthy recipe using the Healthy Request condensed tomato soup.
Chicken with White Bean and Vegetable Simmer
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
1 small onion, chopped
1 large carrot, peeled and finely diced
1 large zucchini, diced
2 cloves garlic, minced
½ teaspoon dried thyme
1 10 ¾-ounce can Campbell’s Healthy Request Condensed Tomato Soup
1 15.5-ounce can no salt added white beans (like cannellini), drained and rinsed
2 teaspoons fresh lemon juice
½ cup basil leaves, sliced into ribbons
1. Season the chicken with the salt and pepper.
2. In a large skillet over medium-high, heat one tablespoon of the oil. Add half the chicken and cook until browned on both sides and cooked through, about 2-3 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.
3. Add remaining tablespoon of oil to the pan, reduce heat to medium, and add onion. Cook until onion is soft and translucent, about 3 minutes. Add carrot, zucchini, garlic, and thyme, and cook, stirring, until the carrots are tender but still firm, about 5 minutes. Stir in the soup, along with ¼ cup water. Add beans and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in lemon juice.
4. Divide bean-vegetable mixture between four plates and top each with a piece of chicken. Garnish with fresh basil.
Prep: 6 minutes
Cook: 24 minutes
Total: 30 minutes