Chicken & Veggie Stew
- SERVES
- 6
- COOK TIME
- 30 Min
Mama always said, "Eat your veggies!" but we bet she never dreamed up such a delicious way to do it. Our Chicken & Veggie Stew is stick-to-your-ribs satisfying, but still a diabetes delight!
What You'll Need
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 onion, chopped
- 1 teaspoon garlic powder
- 6 plum tomatoes, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- 2 (15-ounce) cans no-salt-added whole potatoes, drained & cut in half
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
-
In a large soup pot over high heat, heat oil . Add chicken, onions, and garlic. Cook 8 to 10 minutes, or until chicken is browned on all sides, stirring frequently.
-
Reduce heat to medium and add tomatoes, zucchini, red peppers, potatoes, Italian seasoning, salt, and pepper. Cover and cook 10 minutes. Stir until thoroughly mixed, then uncover and cook another 10 minutes. Serve immediately.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 243
- Calories from Fat 64
- Total Fat 7.1g 11 %
- Saturated Fat 0.9g 4 %
- Trans Fat 0.0g 0 %
- Protein 19g 38 %
- Amount Per Serving % Daily Value *
- Cholesterol 48mg 16 %
- Sodium 294mg 12 %
- Total Carbohydrates 25g 8 %
- Dietary Fiber 5.0g 20 %
- Sugars 4.3g 0 %
