Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Baby Carrots, raw, 6 large (remove) * Green Beans (snap), 15 beans (4" long) (remove) * Spinach, fresh, 1 cup (remove) * Broccoli, fresh, 1 cup, chopped (remove) * Green Peppers (bell peppers), .5 cup, strips (remove) * *Peppers, sweet, red, fresh, .5 large (2-1/4 per lb, approx 3-3/4" (remove) * Mushrooms, fresh, .5 cup, pieces or slices (remove) * Chicken Breast, no skin, 1 breast, bone and skin removed (remove) * Granulated Sugar, 1 tsp (remove) * *Extra Light Olive Oil, 1 tbsp (remove) * *Brown Rice, long grain, 1 cup (remove) * Flour, whole grain, .2 cup (remove)
1.Brown chicken in oil and sugar.
2.Cook whole wheat rice in another saucepan (follow cooking instructions).
3.And boiled water to the browned chicken,
4.Once the water start boiling add green beans and carrots.
5.When the beans are slightly softer add the green and red peppers and mushrooms to the chicken.
6.Cook for 15 minutes and add flour.
7.Bring to a simmer for 2 minutes and add broccoli.
8.When the broccoli is tender add the spinach. Cook spinach until is wilted.
Serve stew over the brown rice
Number of Servings: 2
Recipe submitted by SparkPeople user MEESHIEME.
2.Cook whole wheat rice in another saucepan (follow cooking instructions).
3.And boiled water to the browned chicken,
4.Once the water start boiling add green beans and carrots.
5.When the beans are slightly softer add the green and red peppers and mushrooms to the chicken.
6.Cook for 15 minutes and add flour.
7.Bring to a simmer for 2 minutes and add broccoli.
8.When the broccoli is tender add the spinach. Cook spinach until is wilted.
Serve stew over the brown rice
Number of Servings: 2
Recipe submitted by SparkPeople user MEESHIEME.
Nutritional Info Amount Per Serving
- Calories: 396.5
- Total Fat: 10.2 g
- Cholesterol: 68.4 mg
- Sodium: 126.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 7.8 g
- Protein: 34.7 g
Member Reviews