Low Fat Chicken Stew
Warm, hearty, and packed with wholesome ingredients, this Low Fat Chicken Stew is the perfect comfort food for health-conscious eaters. Made with tender chunks of lean chicken breast, nutrient-rich vegetables like carrots, celery, and potatoes, and a flavorful broth infused with herbs like thyme and rosemary, this stew is a nourishing, low-calorie meal option. A splash of olive oil and plenty of fresh, natural flavors ensure a rich, satisfying taste without the heaviness of traditional stews. Ready in under an hour, this one-pot recipe is ideal for busy weeknights or meal prepping. Serve it steaming hot, garnished with fresh parsley, for a cozy, guilt-free dinner that’s sure to become a family favorite. Keywords: low fat chicken stew, healthy comfort food, one-pot chicken stew, easy chicken recipes, low-calorie dinner ideas.
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1.25 liters low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Pour in the chicken broth and stir in the dried thyme, dried rosemary, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove and discard the bay leaf.
Stir in the frozen peas and cook for an additional 5 minutes.
Season the stew with salt and black pepper to taste.
Ladle the chicken stew into bowls and optionally garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 29.9 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4249 mg | 90% | |
*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.
