Chunky Chicken Stew
Easy dinner option packed with flavorful vegetables and diced chicken.
Yields: 2 servings
1 tsp olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach
Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes.
Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.
Calories: 287 calories
Carbohydrates: 30 g
Proteins: 30 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 33 mg
Sodium: 337 mg
Fiber: 8 g
Exchanges per serving: 6 vegetable, 3 meat
Recipe courtesy of: https://www.diabetesselfmanagement.com