Chicken Vegetable Stew
Nutrition per Serving
120
Calories
15.42g
Protein
8.37g
Carbs
3.04g
Fat
A scrumptious stew using chicken breast and packed with loads of veggies and flavor that's low in fat and calories.
Ingredients
4 oz reduced fat sour cream
1 1/2 tsps leaves basil
2 tsps pepper
4 tbsps rosemary (sprigs)
2 1/2 lbs chicken breast
3/4 cup salsa
1 cube chicken stock
8 oz kalamata olives
1 bunch broccoli, chopped
5 stalks medium celery, chopped
1/4 cup garlic, chopped
5 medium mushrooms, chopped
1 medium onion, chopped
2 large whole tomatoes
1 cup chopped red pepper
10 oz baby carrots, chopped
6 oz green chilies
5 cups water
Instructions
1. Put frozen chicken breasts and strips into a crockpot, together with all the ingredients, except for the broccoli and tomatoes and set on high for 4 hours.
2. Add tomatoes and broccoli, and set on medium for 5 hours. When done, roughly shred the chicken into chunks with large serving forks.
3. You could easily add or subtract vegetables to your likings, watercress nuts would add a nice touch, as well.
4. Note: you can defrost and chop the chicken ahead of time, if you prefer. Also you can add Italian seasoning or any one you prefer.
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