Rating: 3.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

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

Recipe by Cooking Light August 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

262 calories; calories from fat 14%; fat 4.1g; saturated fat 0.7g; mono fat 2g; poly fat 0.7g; protein 28.3g; carbohydrates 28.8g; fiber 7.8g; cholesterol 49mg; iron 3mg; sodium 455mg; calcium 96mg.
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