Dinner

Chicken Vegetable Stew is for Dinner.

Chicken Vegetable Stew takes 10 minutes to prepare.

Chicken Vegetable Stew takes 40 minutes to cook.

Chicken Vegetable Stew makes 4 servings.

The ingredients for Chicken Vegetable Stew are:

3 skinless boneless chicken thighs
1 tbsp canola oil
1 med. Onion chopped
1 garlic clove chopped fine
1 medium Zucchini chopped
6 baby carrots chopped
1 cup chicken broth, low fat low salt
1 cup canned tomatoes no salt
1 cup uncooked quick cooking brown rice

Here is how you make Chicken Vegetable Stew:

Heat over medium flame 1 tbsp of canola oil in the bottom of a dutch oven or pot with a heavy lidBrown chicken about 3 minutes on both sides and remove from the panadd onions to the the pot and lower heat, cook for 5 minutesadd the carrot, zucchini and garlic to the onions and stir cook another 2 minutespour in chicken broth and tomatoesadd chicken back to the pot and any juice from the meatturn the heat to high and bring the pot to a slow boilplace the lid on and turn the heat to low, simmer 20 minutesadd brown rice cook 5 minutesturn off the heat and let stand 5 minutesadd salt pepper and any herbs you like to taste, serveEven better the next dayMakes 4 roughly one cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KHOOLAN.

The nutritional information for Chicken Vegetable Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.8

• Total Fat: 6.6 g
• Cholesterol: 43.0 mg
• Sodium: 362.1 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 3.3 g
• Protein: 13.4 g