Lunch

Quaybird's Southwest Chicken Stew is for Lunch.

Quaybird's Southwest Chicken Stew takes 10 minutes to prepare.

Quaybird's Southwest Chicken Stew takes 240 minutes to cook.

Quaybird's Southwest Chicken Stew makes 12 servings.

The ingredients for Quaybird's Southwest Chicken Stew are:

1.25 Pounds Boneless, skinless chicken breast
3/4 Cup Pearled Barley
1-15 ounce can Red, Black, or White canned beans, drained and rinsed
2 cups Green beans, frozen
1 cup Yellow corn, frozen
.5 cup Green peas, frozen
2 cups Onions, frozen, chopped
14.5 ounce can Del Monte Diced Tomatoes, no salt added
2-8 ounce cans Tomato Sauce, no salt added
1 cup Chicken Stock/Broth, low fat, low sodium
Cayenne Pepper, to taste
Italian Herbs, to taste
Hot Sauce (optional)

Here is how you make Quaybird's Southwest Chicken Stew:

Cut chicken in to bite size pieces and brown in a preheated pan with 1-2 tablespoons of olive oil. Once browned, no cooked through it will cook in the clow cooker...put everything in the slowcooker, yup just throw it all in the pot. Set to high and cook for around 4-5 hours or set to low and cook as long as you like. As long as the barley is cooked and the chicken is no longer pink, you are good to go. The longer it cooks the more tender the chicken.I measured about 1 cup serving sizes, which gave me 12 servings. I make it on a Sunday and then use the leftovers for lunches all week and the occasional emergency dinner. Yum! Number of Servings: 12Recipe submitted by SparkPeople user QUAYBIRD.

The nutritional information for Quaybird's Southwest Chicken Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 175.6

• Total Fat: 1.6 g
• Cholesterol: 27.3 mg
• Sodium: 125.7 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 6.9 g
• Protein: 14.7 g

The dietary needs meet for Quaybird's Southwest Chicken Stew is Low Fat