Chicken & Root Vegetable Stew

Name: Chicken & Root Vegetable Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.25 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 2 carrots (peeled, sliced); 2 celery stalks (sliced); 1 pound red potato (small, quartered); 14.5 ounce diced tomatoes (undrained); 4 cup chicken broth; 1 teaspoon dried Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup frozen green peas; 2 tablespoon fresh parsley (chopped, for garnish); 4 slice crusty bread

A comforting and healthy stew featuring tender chicken breast, hearty root vegetables, and a rich herb-infused broth, perfect for a cozy evening.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $4.12/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.25 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
2 carrots (peeled, sliced)
2 celery stalks (sliced)
1 pound red potato (small, quartered)
14.5 ounce diced tomatoes (undrained)
4 cup chicken broth
1 teaspoon dried Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup frozen green peas
2 tablespoon fresh parsley (chopped, for garnish)
4 slice crusty bread

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breast cubes with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then add them to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add the chopped yellow onion, carrots, and celery stalks to the same pot. Sauté for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
Return the chicken to the pot. Stir in the quartered red potatoes, diced tomatoes (undrained), and low-sodium chicken broth. Add the dried Italian seasoning, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the mixture to a simmer.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until potatoes are tender and chicken is cooked through.
Stir in the frozen green peas and cook for an additional 2-3 minutes, until heated through.
Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 435
Protein: 38.2 g
Carbohydrates: 44.5 g
Fat: 13 g
Fiber: 7.3 g
Sodium: 680 mg
Saturated Fat: 2.2 g
Sugar: 7.1 g
Cholesterol: 95 mg