Heart-Healthy Hearty Chicken Stew
Warm, comforting, and loaded with nutritious ingredients, Heart-Healthy Hearty Chicken Stew is the ultimate wholesome meal for chilly evenings. Featuring lean, protein-packed chicken breasts, vibrant vegetables like kale, carrots, and red bell peppers, and hearty additions such as baby potatoes and quinoa, this recipe is both satisfying and packed with vitamins and minerals. Seasoned with aromatic herbs like thyme and rosemary, each bite bursts with cozy, savory flavors while keeping sodium levels in check. This one-pot wonder is perfect for busy nights, as it's ready in just an hour and makes enough for six servings. Whether you're looking for a flavor-filled dinner or a meal prep option, this heart-healthy recipe is a delicious way to nourish your body and soul.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 8 ounces baby potatoes, halved
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 2 cups kale, chopped
- 1 cup quinoa, cooked
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into 1-inch cubes.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes, until the onion is translucent.
Add the chicken pieces to the pot and cook for 5 minutes, until they are no longer pink on the outside.
Add the sliced carrots, celery, chopped red bell pepper, and halved baby potatoes to the pot.
Pour in the low-sodium chicken broth and can of diced tomatoes along with its juice.
Stir in the bay leaf, dried thyme, dried rosemary, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and add the chopped kale. Simmer uncovered for an additional 10 minutes until the kale is tender.
Stir in the cooked quinoa and allow the stew to heat through, about 2 more minutes.
Remove the bay leaf before serving.
Garnish the stew with fresh chopped parsley before serving.
Serve hot and enjoy this heart-healthy meal.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 45.7 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 664 mg | 51% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5823 mg | 124% | |
*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.
