Chicken and Sweet Potato Stew
Ingredients
Yield: 5 servings
2 teaspoons extra virgin olive oil
1 pound chicken breast, diced in 1 inch cubes
15 ounces canned, diced tomatoes
4 cups chicken or vegetable stock
1 pound sweet potato, diced
1 red bell pepper, diced
1 cup chopped green beans
1 cup chopped zucchini
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¾ teaspoon Kosher salt
⅛ teaspoon red pepper flakes (optional)
2 cups chopped spinach
½ cup chopped fresh cilantro
Nutrition information
Serving size: 2 cups
Calories: 254
Total Fat: 5 g
Saturated Fat: 1 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 1 g
Sodium: 951 mg
Total Carbohydrate: 28 g
Dietary Fiber: 6.6 g
Sugars: 9.5 g
Protein: 25 g
Source: Adapted from Health Meets Food
Instructions
1. Heat up a large saucepan on medium-high heat. Once warm, add 2 teaspoons olive oil.
2. Add diced chicken, brown on each side, about 3 to 5 minutes.
3. When chicken is cooked thoroughly, remove from pan and set aside.
4. Add to the saucepan: tomatoes, stock, sweet potatoes, red bell pepper, green beans, zucchini, tomato paste, chili powder, cumin, oregano, cinnamon, salt and red pepper flakes. Cover and bring to a boil.
5. Reduce heat to medium-low and let simmer until potatoes are tender, about 15 minutes. Stir occasionally.
6. Once potatoes are fork tender, remove the pan from the heat and add the spinach and chicken.
7. Portion into individual servings and top with cilantro