Vegetable Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Vegetable Chicken Stew calories by ingredient



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 bunch
    Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia)
    Garlic, .5 cup
    4 cups water

Directions

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.