Chicken & Veggie Stew
Updated December 30, 2016
- 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
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.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
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