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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


  1. 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.

  2. Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.

Nutrition Information:

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


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