Chicken Vegetable Stew

Chicken Breast - Meat and Poultry

A very easy stew. One of the first recipes my mother taught me when I was a teenager.

Brief

Servings: 4

Yield: 4 servings

Chicken Vegetable Stew

Ingredients

4 skinless

boneless chicken breast halves

cut into bite size pieces

1 onion

chopped

½ pound baby carrots

4 potatoes

½ teaspoon salt

¼ teaspoon ground turmeric

3 tablespoons tomato paste

½ cup water

¼ teaspoon garlic powder

½ teaspoon ground black pepper

Meat and Poultry

Directions

Step 1

In a large pot put the chopped onion chicken breast meat carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired add garlic powder and ground black pepper to season.

Step 2

Cook for 1 to 1 1/2 hours on medium low heat. Serve.

Nutritional Information

Chicken Vegetable Stew

Servings Per Recipe:4

Calories: 336.1

% Daily Value *

Protein: 32.8g 66%

Carbohydrates: 47.1g 15%

Dietary Fiber: 7.4g 30%

Sugars: 7g

Fat: 1.8g 3%

Saturated Fat: 0.5g 2%

Cholesterol: 68.4mg 23%

Vitamin A Iu: 7938.4IU 159%

Niacin Equivalents: 22.8mg 175%

Vitamin B6: 1.4mg 88%

Vitamin C: 49.7mg 83%

Folate: 60.7mcg 15%

Calcium: 68.9mg 7%

Iron: 3.6mg 20%

Magnesium: 96.4mg 34%

Potassium: 1502.7mg 42%

Sodium: 521.3mg 21%

Thiamin: 0.3mg 32%

Calories From Fat: 16.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.