Mexican Chicken Stew
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Pack in the nutrients by combining juicy chunks of chicken with sweet potatoes and a medley of chopped veggies, all in one hearty south-of-the-border stew.
Ingredients
1 lb. boneless, skinless chicken breasts
1 1/2 tbsp. flour
2 tsp. olive oil
1 lb. sweet potatoes, peeled
1 yellow pepper
1 c. chopped onion
2 c. water
1 can diced tomatoes
2 1/2 tbsp. salt-free chili powder blend
1 tbsp. minced garlic
1 tsp. dried oregano
1 c. frozen corn
1 can kidney beans
1/2 c. Chopped cilantro
Instructions
Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove.
Heat remaining 1/2 tsp oil. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.
Add water, tomatoes, chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.
Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro.
If you crave the great taste of Mexican food, often high in fat and dripping with cheese, opt for this full-flavor stew loaded with fiber and antioxidants.
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