Healthy & Easy French Chicken Cassoulet

Servings: 4

    It’s officially Autumn, and Winter is well on its way, which means cozy sweaters, hot cocoa and lots of comfort food. But just because we’re craving that cold-weather fare and covering up in chunky layers doesn’t mean we need to put the breaks on our fresh and light Summer eating habits. In fact, Autumn can be an ideal time to get ourselves into a healthy routine because the recipes are so rewarding, you’re going to want to stay in and cook!

    This cozy Cassoulet takes the French classic one-pot-wonder and boosts it’s nutritional value by using lean chicken breasts and turkey sausages, and topping it off with some high fibre All-Bran cereal.


      1. Preheat oven to 375 F.
      2. Heat a teaspoon of olive oil in a Dutch oven over medium heat. Add in the All-Bran cereal, and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
      3. Season the chicken with a pinch each of salt and pepper.
      4. When the pan is hot, add the chicken breasts and sear on all sides until golden brown, about 4 minutes per side. Remove from the pot, and set aside.
      5. In the same pot, add in the sausages, and sear on each side until golden brown. Remove from pot, and set aside. 
      6. Return the pot to the low heat, and add in the onions. Cook for 7-8 minutes, until softened. Add in the garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, tomatoes with their juice, and season with a pinch each of salt and pepper. 
      7.  Bring the mixture to a boil. Reduce the heat to medium low and simmer for 8 minutes.
      8. Add in chicken breasts, sausages and beans and transfer to the oven with the lid on for 10 minutes. 
      9. After 10 minutes, remove the lid and finish cooking until the sausages and the breasts reach an internal temperature of at least 165 F. 
      10.  Remove from the oven and top with the All-Bran crumble. Serve immediately.


For the Topping

    1. 1 tsp. extra virgin olive oil
    2. 6 tbsp. All-Bran Original Cereal
    3. 1 clove of garlic, finely minced
    4. 2 tbsp parsley, finely chopped
    5. Pinch each of salt and pepper

For the Cassoulet

  1. 1 tsp. extra virgin olive oil
  2. 2 skinless boneless chicken breasts, cut in half
  3. Pinch each of salt and pepper
  4. 2 low fat turkey sausages, cut in half
  5. 1 ½ cups of thinly sliced onions
  6. 2 garlic cloves, minced
  7. 3/4 tsp. dried herbs de Provence
  8. 1 bay leaf
  9. 3 leaves of thyme
  10. 1 (14.5 oz.) can of diced tomatoes in juice
  11. 1 19 oz can of white beans (Cannellini, Navy or Great Northern), drained and rinsed