Heart-Healthy Classic Stewed Chicken
Savor the comforting flavors of our Heart-Healthy Classic Stewed Chicken, a nutritious twist on a timeless favorite. This wholesome recipe features tender bite-sized pieces of boneless, skinless chicken breasts simmered with a vibrant medley of fresh vegetables, including carrots, celery, and red bell pepper, in a robust, low-sodium broth enriched with canned diced tomatoes and aromatic herbs like thyme and oregano. With minimal prep time and one-pot simplicity, this dish offers a perfect balance of flavor and health-conscious cooking, boasting ingredients like olive oil and salt substitutes to keep it light yet satisfying. Ideal for busy weeknights or casual gatherings, it pairs beautifully with whole grains such as quinoa or brown rice for a complete, heart-healthy meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 pieces Celery stalks, sliced
- 1 medium Red bell pepper, diced
- 2 cups Low-sodium chicken broth
- 1 15-ounce can Tomatoes, diced (canned, no salt added)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt substitute (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.
Add the sliced carrots, celery, and diced red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the low-sodium chicken broth and the canned diced tomatoes. Stir in the dried thyme, dried oregano, bay leaf, black pepper, and salt substitute (if using).
Add the chicken pieces to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring occasionally.
Remove the bay leaf from the pot and discard.
Stir in the freshly chopped parsley before serving for an extra burst of flavor.
Serve the heart-healthy stewed chicken hot, either on its own or over a bed of whole grains like brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.1 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3762 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
