Chicken Stew with Sweet Peppers

Karry Hosford

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 14%
  • Fat: 4.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.3g
  • Carbohydrate: 28.8g
  • Fiber: 7.8g
  • Cholesterol: 49mg
  • Iron: 3mg
  • Sodium: 455mg
  • Calcium: 96mg

Ingredients

  • 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

Preparation

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

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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