fast Moroccan chicken veggie stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Boneless Skinless Chicken Breast , 32 oz sliced (easier to slice if slightly frozen)Moroccan spice blend, 2 Tbs (I make my own from smoked paprika, ginger, hot curry, cumin, garam masala, cinnamon, turmeric, brown sugar and chili powder)Broccoli Slaw, 12 oz bagSalsa, 1 cup any brandBell Pepper & Onion frozen mix, 1 cup or more to tasteChicken Broth - 99% Fat Free, 1 cupRaw garlic, 2 cloves pressed or 1 Tbs from jar of chopped fresh garlic
I serve this over a small amount of whole wheat pasta (already in nutritional info) but rice or potatoes would be more traditional and about equivalent. It makes six 12 oz servings and can be adjusted for individual tastes.
In a large hot skillet, add the ingredients in the order listed, stirring frequently and waiting about 4 minutes between each. When you get to the garlic, turn off the heat.
Number of Servings: 6
Recipe submitted by SparkPeople user JODIBIRD1.
In a large hot skillet, add the ingredients in the order listed, stirring frequently and waiting about 4 minutes between each. When you get to the garlic, turn off the heat.
Number of Servings: 6
Recipe submitted by SparkPeople user JODIBIRD1.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 1.9 g
- Cholesterol: 73.2 mg
- Sodium: 799.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.9 g
- Protein: 34.7 g
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