Roasted Chicken and Leeks

What I like about this recipe is that it is easy to make and simple ingredients. More importantly is the nutritional quality of the meal. Your abs will love getting 22g of protein with 2g of fat and only 199 calories.


  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can cannellini beans, rinsed
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


1.      Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.


Nutritional Information:

Per serving 6 Servings


199 kcal


Dietary Fiber

10 g


2 g

Saturated Fat

4 g

Monosaturated Fat

1 g

Polysaturated Fat


22 g