Dinner

fast Moroccan chicken veggie stew is for Dinner.

fast Moroccan chicken veggie stew takes 5 minutes to prepare.

fast Moroccan chicken veggie stew takes 25 minutes to cook.

fast Moroccan chicken veggie stew makes 6 servings.

The ingredients for fast Moroccan chicken veggie stew are:

Boneless Skinless Chicken Breast , 32 oz sliced (easier to slice if slightly frozen)

Moroccan spice blend, 2 Tbs (I make my own from smoked paprika, ginger, hot curry, cumin, garam masala, cinnamon, turmeric, brown sugar and chili powder)

Broccoli Slaw, 12 oz bag

Salsa, 1 cup any brand

Bell Pepper & Onion frozen mix, 1 cup or more to taste

Chicken Broth - 99% Fat Free, 1 cup

Raw garlic, 2 cloves pressed or 1 Tbs from jar of chopped fresh garlic

Here is how you make fast Moroccan chicken veggie stew:

I serve this over a small amount of whole wheat pasta (already in nutritional info) but rice or potatoes would be more traditional and about equivalent. It makes six 12 oz servings and can be adjusted for individual tastes. In a large hot skillet, add the ingredients in the order listed, stirring frequently and waiting about 4 minutes between each. When you get to the garlic, turn off the heat. Number of Servings: 6Recipe submitted by SparkPeople user JODIBIRD1.

The nutritional information for fast Moroccan chicken veggie stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 237.8

• Total Fat: 1.9 g
• Cholesterol: 73.2 mg
• Sodium: 799.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 3.9 g
• Protein: 34.7 g

The dietary needs meet for fast Moroccan chicken veggie stew is Low Fat