High Protein Stew Chicken
Elevate your dinner game with this hearty and nutritious High Protein Stew Chicken recipe, a flavor-packed dish perfect for fueling your body. This one-pot wonder combines tender shredded chicken breasts with a vibrant medley of vegetables, including carrots, celery, and red bell peppers, simmered in a robust tomato-based broth. Protein-rich chickpeas and kidney beans add texture and a satisfying boost, while warming spices like paprika, cumin, and thyme infuse every bite with depth. Finished with fresh spinach and parsley for a pop of color and freshness, this stew is as nourishing as it is delicious. Ready in just an hour, it’s an ideal option for meal prep and a wholesome choice for fitness enthusiasts or anyone seeking a balanced, protein-packed meal. Perfectly portioned for four servings, it’s a comforting, feel-good dish for any occasion!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 4 minced Garlic cloves
- 3 medium, sliced Carrots
- 2 sliced Celery stalks
- 1 medium, diced Red bell pepper
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 3 cups Chicken broth
- 1 15-ounce can, drained and rinsed Canned chickpeas
- 1 15-ounce can, drained and rinsed Canned kidney beans
- 2 teaspoons Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Baby spinach
- 0.25 cup, chopped Fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Stir in the sliced carrots, celery, and diced red bell pepper. Cook for 5 minutes, stirring occasionally.
Add the tomato paste, paprika, dried thyme, ground cumin, salt, and black pepper. Cook for 2 minutes to toast the spices and incorporate the tomato paste.
Pour in the crushed tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Return the chicken breasts to the pot, cover, and let simmer for 20 minutes over low heat.
After 20 minutes, remove the cooked chicken breasts from the pot. Shred the chicken using two forks and return the shredded chicken to the stew.
Stir in the chickpeas and kidney beans, then let the stew simmer for another 10 minutes to allow the flavors to meld together.
Add the baby spinach and fresh parsley, stirring until the spinach wilts, about 2 minutes.
Taste the stew and adjust the seasoning, if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7235 mg | 315% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 69.9 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7708 mg | 164% | |
*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.
