Mediterranean Diet Cream Stew
Indulge in the rich, velvety comfort of our Mediterranean Diet Cream Stew, a wholesome dish bursting with vibrant flavors and nourishing ingredients. This recipe combines tender chicken breast with a medley of fresh vegetables—zucchini, bell peppers, cherry tomatoes, and spinach—all simmered in a fragrant broth seasoned with thyme, oregano, and a hint of garlic. A touch of heavy cream adds luxurious creaminess, while kalamata olives and a splash of lemon juice lend the perfect Mediterranean zest. Ready in under an hour, this heart-healthy one-pot stew is perfect for busy weeknights and pairs beautifully with crusty whole-grain bread or a side of quinoa. Perfect for those seeking a flavorful, nutrient-packed meal, this dish harmonizes comfort and clean eating effortlessly.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, boneless and skinless
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, sliced
- 2 celery stalks, sliced
- 1 medium sweet bell pepper, diced (preferably red or yellow)
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup heavy cream
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- to taste salt
- to taste ground black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Cut the chicken breast into bite-sized pieces and season lightly with salt and black pepper.
Add chicken to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Add the sliced carrot, celery, and diced bell pepper. Cook for another 4-5 minutes until the vegetables start to soften.
Stir in the zucchini slices and halved cherry tomatoes. Cook for 2 more minutes.
Pour in the chicken broth, add the bay leaf, thyme, and oregano. Stir well.
Return the chicken to the pot. Bring the stew to a gentle simmer, cover, and cook for 20 minutes.
Remove the bay leaf. Stir in the kalamata olives and heavy cream. Cook for an additional 5 minutes.
Add the fresh spinach and stir until wilted.
Finish with a squeeze of lemon juice, and season with salt and pepper to taste.
Serve the stew hot, ideally with a side of whole grain bread or quinoa.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 31.2 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 423 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3514 mg | 75% | |
*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.
