Chicken Stew with Vegetables
Shannon Clark
Shannon Clark
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388 Calories
46 g Carbs
40 g Protein
5 g Fat
Total Time
4 servings

This chicken stew is loaded with antioxidants and micronutrients. It makes a great meal choice any night of the week. You can also make a massive batch and freeze some to eat later!


  • 1 tsp olive oil
  • 1 cup onion, finely chopped
  • 12 oz chicken breast
  • 2 cup zucchini, sliced
  • 1 cup carrot, shredded
  • 1 cup, chopped red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup green pepper, chopped
  • 1 cup mushrooms, sliced
  • ¾ tsp, ground oregano
  • 2 clove garlic, minced
  • 2 cup white beans
  • 2 cup low-sodium chicken broth


  1. Heat the oil in a large pan.
  2. Once bubbling, add in onions, carrots, mushrooms, and peppers along with garlic; saute for 3-5 minutes.
  3. Next, add in chicken and continue to cook for 4-5 minutes.
  4. Add remaining ingredients to the pan and reduce to low heat, covering and simmering for 30 minutes.
  5. Serve immediately.