Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized chunks
- 4 cups low-sodium chicken broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, peeled and diced (you can use sweet potatoes for a twist)
- 2 cups green beans, chopped (or frozen)
- 2 cups zucchini, chopped
- 1 can (14.5 oz) diced tomatoes (no added salt)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt (optional, depending on your broth)
- 1 tbsp olive oil (or cooking spray to reduce points)
Instructions:
- Prepare the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken chunks and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, or until softened and fragrant. Add the carrots, potatoes, and zucchini, and cook for an additional 2-3 minutes, stirring occasionally.
- Add the Liquids and Seasonings:
- Return the chicken to the pot. Add the chicken broth, diced tomatoes, green beans, thyme, rosemary, paprika, black pepper, and salt (if using). Stir everything to combine.
- Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
- Serve:
- Once the stew is ready, give it a taste and adjust the seasoning, if needed. Serve the hearty chicken and vegetable stew hot. It pairs wonderfully with a side of whole-grain bread or over cauliflower rice if you’re watching your carbs.
WW Points (Approximate per serving):
- Freestyle Points: About 3-4 points per serving (for 1/6th of the recipe, using skinless chicken breast and no added oil).
- SmartPoints: Approximately 4-5 points per serving, depending on your choice of chicken and any optional toppings.
Tips:
- Low-Carb Version: For fewer points, you can skip the potatoes and replace them with extra cauliflower or other low-carb vegetables like mushrooms or extra zucchini.
- Spice it Up: If you like a little heat, you can add some red pepper flakes or a diced jalapeño to the stew.
- Frozen Veggies: You can use frozen green beans, carrots, or even peas for convenience, just adjust the cooking time accordingly.
- Make it a Meal: Serve this stew with a side of crusty whole-grain bread or a simple side salad to complete the meal.
This Hearty Chicken and Vegetable Stew is filling, nutritious, and perfect for a comforting dinner without the extra points. It’s a great way to enjoy a flavorful, wholesome meal that’s packed with protein and vegetables!
