Dinner

Roasted Chicken and Vegetable Stew is for Dinner.

Roasted Chicken and Vegetable Stew takes 20 minutes to prepare.

Roasted Chicken and Vegetable Stew takes 45 minutes to cook.

Roasted Chicken and Vegetable Stew makes 6 servings.

The ingredients for Roasted Chicken and Vegetable Stew are:

Cooking Spray
3 boneless skinless chicken breasts (about 1 1/2 lbs) cut into 2 inch cubes
1 lb red potatoes, chopped into 1 inch pieces
1 1/2 cups roma tomatoes, chopped
1 bunch asparagus, approx 1 cup, cut into 1 inch pieces
1 medium zucchini, approx 1 1/2 cups, cut into pieces
2 green onions, cut into 1 inch pieces
1 tbsp dried basil
1/2 tbsp dried rosemary
4 cloves garlic, chopped
1 tbsp olive oil
1/2 tsp sea salt
ground black pepper to taste

Here is how you make Roasted Chicken and Vegetable Stew:

Preheat oven to 400 degrees and spray a large baking dish with cooking spray.I cook this dish in 15 minute stages and combine the dried basil, rosemary & salt into a seasoning combination to sprinkle on each stage of added ingredients. Cooking in stages prevents the more tender vegys from becoming mushy. First, add potatoes, zucchini and garlic, sprinkled with a pinch of the seasoning mix and drizzle of olive oil; bake for 15 minutes.Meanwhile marinate the chicken pieces in the remainder of olive oil, green onions and a sprinkle of seasoning mix. After the first 15 minutes cooking time, add chicken/onion mixture and return to oven for 15 minutes.Finally, add roma tomatoes, asparagus and mushrooms to baking dish, sprinkle with remaining seasoning mix, stir to mix all ingredients. At this point I cover the baking dish and continue to cook for the final 15-20 minutes.The dish comes out with enough flavorful juices, I serve it in bowls as a stew. Top with a little freshly grated parmesan and you have a perfect comfort food. Number of Servings: 6Recipe submitted by SparkPeople user DD2848-23.

The nutritional information for Roasted Chicken and Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 211.2

• Total Fat: 0.6 g
• Cholesterol: 55.0 mg
• Sodium: 477.4 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 3.9 g
• Protein: 25.3 g