Dinner, Lunch » Chicken Stew with Vegetables

Here’s a great healthy recipe that is loaded with antioxidants and micronutrients.

It’s a great meal after a long day of work and really simple to make.


Chicken stew plate

  • 2 tsp. Olive Oil
  • 1 cup finely chopped Onion
  • 4, 3 oz. Chicken Breasts, sliced
  • 2 cups diced Zucchini1 cup chopped Carrots
  • 1 cup diced Red Pepper
  • 1 cup diced Yellow Pepper
  • 1 cup diced Green Pepper
  • 1 cup diced Mushrooms
  • 3/4 tsp. dried Oregano
  • 2 cloves Garlic, minced
  • 2 cups White Beans
  • 2 cups Low-sodium Chicken Broth


  1. Heat the oil in a large pan.
  2. Once bubbling, add in onions, carrots, mushrooms, and peppers along with garlic; saute for 3-5 minutes.
  3. Next, add in chicken and continue to cook for 4-5 minutes.
  4. Add remaining ingredients to the pan and reduce to low heat, covering and simmering for 30 minutes.
  5. Serve immediately.

Nutrition Facts

Serving Size Makes 4 Servings

Calories: 454
Total Fat: 12g
Total Carbs: 37.75g
Protein: 59g


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