Heart-Healthy Humba

Treat yourself to the rich, savory-sweet flavors of "Heart-Healthy Humba," a wholesome twist on a beloved Filipino classic. This lighter take swaps out the traditional fatty cuts of pork for tender, boneless chicken thighs and incorporates nutrient-packed ingredients like chickpeas, bok choy, and vibrant red bell pepper. Simmered in a delectable blend of low-sodium soy sauce, pineapple juice, and apple cider vinegar, this dish achieves a perfect balance of sweetness and tanginess while keeping sodium and sugar in check. Ready in just under an hour, this one-pan recipe is not only easy to prepare but also makes a satisfying, heart-smart meal when paired with brown rice or quinoa. Perfect for health-conscious foodies, "Heart-Healthy Humba" is sure to become a flavorful favorite in your weekly rotation!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons low sodium soy sauce
• 1 cup pineapple chunks
• 1 cup pineapple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 3 bay leaves
• 0.5 teaspoon black pepper
• 1 cup chickpeas, cooked
• 2 cups bok choy, chopped
• 1 medium red bell pepper, sliced

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large non-stick pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the chicken pieces to the pan and brown them on all sides.

Step 5

In a small bowl, mix the soy sauce, pineapple juice, apple cider vinegar, and brown sugar. Pour this over the chicken.

Step 6

Add the pineapple chunks, bay leaves, and black pepper to the pan. Stir to combine.

Step 7

Bring the mixture to a simmer and cover the pan. Let it cook over low heat for 30 minutes, stirring occasionally to prevent sticking.

Step 8

After 30 minutes, stir in the cooked chickpeas and let cook for another 5 minutes.

Step 9

Add the chopped bok choy and sliced bell pepper, cover, and cook for an additional 5 minutes until the vegetables are tender.

Step 10

Remove the bay leaves before serving. Serve hot with brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	1771.4 grams (1771.4g)

Amount per serving	% Daily Value*
Calories	2116

Total Fat 90.00g	115%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 2.70g
Cholesterol 625mg	208%
Sodium 2387mg	104%
Total Carbohydrate 165.30g	60%
Dietary Fiber 28.70g	102%
Total Sugars 91.10g
Protein 162.00g	324%

Vitamin D 35IU	175%
Calcium 618mg	48%
Iron 16mg	91%
Potassium 3648mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 30.6%

Carbs: 31.2%