CookingLight diet CookingLight diet
Karry Hosford
Yield
4 servings (serving size: 1 1/2 cups)

Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Step 2

Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.

Step 3

Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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