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Chunky Chicken Stew
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Chunky Chicken Stew
YIELD Makes 2 servings
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INGREDIENTS
| 1 | teaspoon olive oil |
| 1 | small onion, chopped |
| 1 | cup thinly sliced carrots |
| 1 | cup fat-free reduced-sodium chicken broth |
| 1 | can (14-1/2 ounces) no-salt-added diced tomatoes |
| 1 | cup diced cooked chicken breast |
| 3 | cups sliced kale or baby spinach leaves |
PREPARATION:
- Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil.
- Reduce heat; simmer, uncovered, 5 minutes. Add tomatoes with juice; simmer 5 minutes or until carrots are tender. Add chicken; heat through. Add kale, stirring until wilted. Simmer 1 minute. Ladle into bowls.
This recipe appears in:
Stews
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bowl stew (1/2 of total recipe) |
| Fiber | 8 g |
| Carbohydrate | 31 g |
| Cholesterol | 66 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 18 % |
| Calories | 287 |
| Protein | 30 g |
| Sodium | 337 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Vegetable | 6 |
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