Vegetable Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Beans, navy, 454 grams Chicken Breast, no skin, 61 ounces Olive Oil, 2 tbsp Diced Tomatoes 7 cup Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 Zucchini, baby, 2 medium *Summer Squash, 2 small Green Beans (snap), 340 grams Broccoli, fresh, 1 bunchYellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) Garlic, .5 cup 4 cups water
Cook dry beans for about 1 hour in water. Use time to chop and start to cook everything else. Peel and cube egglant. Brown in olive olive oil. Once browned add other vegetables, once they start to soften add vegetable mixture to beans and season to tastes. Cook until vegetables are completely soft. Cube chicken while vegetables and beans are cooking. Once vegetables are cooked add chicken. The heat from the other ingredients will cook chicken, but you can bring to a boil if concerned, then immediately turn off heat. If you cook chicken too long, it will become rubbery.
Number of Servings: 16
Recipe submitted by SparkPeople user CAMICHAELS4551.
Number of Servings: 16
Recipe submitted by SparkPeople user CAMICHAELS4551.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 3.5 g
- Cholesterol: 62.7 mg
- Sodium: 127.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 7.8 g
- Protein: 30.7 g
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