High Protein Hearty Chicken Stew
Warm up your soul with this **High Protein Hearty Chicken Stew**, a nourishing, flavor-packed dish that's as comforting as it is nutritious. Featuring tender chunks of seasoned chicken, vibrant vegetables like carrots, celery, and peas, and protein-rich additions such as quinoa, this stew is the ultimate one-pot meal to fuel your day. Simmered in a fragrant medley of low-sodium chicken broth, diced tomatoes, thyme, and bay leaves, it boasts a depth of flavor that’s both wholesome and satisfying. Perfect for meal prep or a cozy family dinner, this high-protein recipe comes together in just over an hour and serves six hearty portions. Serve it steaming hot, topped with fresh parsley for a pop of brightness, and enjoy a bowl of this healthy, filling stew that strikes the perfect balance between comfort food and clean eating.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 pound baby potatoes, quartered
- 14.5 ounces canned diced tomatoes
- 1 tablespoon fresh thyme
- 2 units bay leaves
- 1 cup frozen peas
- 1 cup cooked quinoa
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into 1-inch cubes. Season them with half of the salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the finely chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are slightly softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and add the baby potatoes, diced tomatoes with their juices, thyme, and bay leaves. Stir to combine.
Return the cooked chicken cubes to the pot. Bring the stew to a boil, then reduce the heat to a simmer. Cover and let simmer for 25-30 minutes, or until the potatoes are tender.
Add the frozen peas and cooked quinoa to the stew. Season with the remaining salt and black pepper. Simmer for an additional 5 minutes.
Remove the bay leaves and discard them. Taste and adjust seasoning if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy your high-protein hearty chicken stew.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 5258 mg | 229% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 46.4 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 485 mg | 37% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6262 mg | 133% | |
*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.
