Low Fat Chicken Stew
This Chicken Stew is a healthy and comforting dish that is low in fat and gluten-free. It's a great source of protein and fiber, making it a filling and satisfying meal. This recipe is also versatile, as you can add any vegetables of your choice to the stew to increase its nutritional value. People with a dairy allergy can safely enjoy this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
122 kcal
Protein
12 g
Carbs
6 g
Fat
6 g
Fiber
2 g
Ingredients
Onion Finely Chopped
0.5 medium cup (75g)
clove garlic
1 tsp (5g)
Plain Water
4 medium cup (1000g)
Olive Oil
1 tsp (5g)
Dried Rosemary
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Chicken, poultry, breast, skinless
200 gms (200g)
Carrot
0.5 cup, chopped (100g)
Dried thyme
1 tsp (2g)
Celery stalk
100 gms (100g)
Instructions
Preparation
-Wash and cut chicken into pieces.
- Chop celery stalk.
Cooking Steps
In a large pot, heat oil over medium heat.
Add onions and garlic and sauté until the onions are translucent.
Add chicken pieces and cook until browned on all sides.
Add chopped carrots, celery to the pot.
Pour in 4 cups of water.
Add dried thyme, dried rosemary, salt, and black pepper.
Stir everything together and bring the stew to a boil.
Reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot and enjoy