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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.5
  • Total Fat: 4.3 g
  • Cholesterol: 30.3 mg
  • Sodium: 364.2 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Chicken and Garden Veggies Stew calories by ingredient
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Chicken and Garden Veggies Stew

Submitted by: SUN_CLAY


Number of Servings: 6

Ingredients

    2 Small Onions
    4 cloves garlic
    3 chicken thighs
    1 T olive Oil
    2 baby zucchini
    15 Okra
    1 stalk celery
    1 Cup frozen Peppers
    1 cup Pinto Beans
    1.5 cups fresh Salsa
    2 cups reduced sodium chicken broth
    1/2 T honey
    Cayenne, cumin and chili powder to taste

Directions

Brown Chicken, onions and garlic in Olive oil. Start chopping the other veggies and as it is cut, just add it. Keep stirring it as you add the new veggies. When veggies are still crisp, but cooked, add the salsa, Pinto beans, honey, and the chicken broth. Season to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user SUN_CLAY.






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