Chicken Mexican Stew
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast1 1/2 tbl flour2 tsp olive oil1 lb sweet potatoes, peeled and cut into bite size pieces1 onion, chopped1 yellow pepper, cut into bite size pieces2 c. low-sodium, organic chicken stock1 (28 oz) can diced tomatoes3 tbl chili powder 1 tbl minced garlic1 tsp dried oregano1 c. frozen corn1 (16 oz) kidney beans, rinsed1 c. cilantro, chopped
Makes 6 servings
1. Sprinkle chicken with flour in zip lock bag. Toss to coat. Heat 1 1/2 tsp oil in nonstick Dutch oven. Add chicken and cook til cooked through. Remove.
2. Heat remaining 1/2 tsp of oil. Add sweet potato, pepper, onion and cover. Cook til lightly colored. Stir frequently.
3. Add chicken stock, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer til veggies are almost tender.
4. Add corn and beans, simmer til veggies are tender. Add chicken. Take off heat and stir in cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user SOCIALKAJ.
1. Sprinkle chicken with flour in zip lock bag. Toss to coat. Heat 1 1/2 tsp oil in nonstick Dutch oven. Add chicken and cook til cooked through. Remove.
2. Heat remaining 1/2 tsp of oil. Add sweet potato, pepper, onion and cover. Cook til lightly colored. Stir frequently.
3. Add chicken stock, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer til veggies are almost tender.
4. Add corn and beans, simmer til veggies are tender. Add chicken. Take off heat and stir in cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user SOCIALKAJ.
Nutritional Info Amount Per Serving
- Calories: 418.1
- Total Fat: 4.5 g
- Cholesterol: 46.2 mg
- Sodium: 492.1 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 11.6 g
- Protein: 29.7 g
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