Chicken Stew with Sweet Peppers

Chicken Stew with Sweet PeppersRecipe
Karry Hosford
Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 14 %
Fat 4.1 g
Satfat 0.7 g
Monofat 2 g
Polyfat 0.7 g
Protein 28.3 g
Carbohydrate 28.8 g
Fiber 7.8 g
Cholesterol 49 mg
Iron 3 mg
Sodium 455 mg
Calcium 96 mg


2 teaspoons olive oil
1 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups chopped zucchini
1 cup finely chopped carrot
1/3 cup canned chopped green chiles, drained
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (15.5-ounce) can Great Northern beans, drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup chopped Roasted Bell Peppers
4 teaspoons chopped fresh cilantro


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.

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

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


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