Dinner

Bariatric eating Spanish Chicken and Bean Stew is for Dinner.

Bariatric eating Spanish Chicken and Bean Stew takes several minutes to prepare.

Bariatric eating Spanish Chicken and Bean Stew takes several minutes to cook.

Bariatric eating Spanish Chicken and Bean Stew makes 4 servings.

The ingredients for Bariatric eating Spanish Chicken and Bean Stew are:

1 large Onions, raw
2 clove Garlic
1 tbsp Olive Oil
20 oz Tyson boneless, skinless chicken breast
1 tbsp Paprika
1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
1.5 cup Hunt's Fire Roasted Diced Tomato
.75 cup Trader Joe's Fire Roasted Red Peppers
1.5 cup Beans, pinto
210 gram(s) Kirkland Artichoke Hearts marinated in oil
1.5 serving Great Value Pimmento Stuffed Green Olives (1 serving = 5 olives)
5 tbsp Parsley
.5 tsp Salt (table) (by CYNDYY1)
3 dash Pepper, black

Here is how you make Bariatric eating Spanish Chicken and Bean Stew:

Saute' the onion and garlic in the olive oil over medium high heat in a heavy large covered skillet until softened, 2-4 minutes. Season the chicken with half of the paprika, salt and pepper and add to the pan with the onions, Cook until lightly golden, 4-6 minutes. Stir in the rest of the paprika and then add the broth, tomatoes, roasted peppers, beans and artichokes. Reduce heat cover and simmer 20-25 minutes until chicken is tender. Stir in the olives and parsley.Serving Size: .Number of Servings: 4Recipe submitted by SparkPeople user DOITAGAIN53.

The nutritional information for Bariatric eating Spanish Chicken and Bean Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 409.2

• Total Fat: 13.7 g
• Cholesterol: 81.3 mg
• Sodium: 1,127.9 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 8.9 g
• Protein: 38.8 g