Greek · Dinner
Chicken and Vegetable Stew (GLP-1)
Chicken thigh simmered with tomatoes, zucchini, green beans, and cannellini beans in a light Greek-style broth seasoned with oregano, lemon, and garlic. Bone is skipped for a lean, protein-forward bowl finished with fresh parsley, built for smaller, easy-to-digest portions without refined starches.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.4gProtein
12.6gFat
30.1gCarbs
8.9gSugar
8.6gFiber
612mgSodium
148mgChol
3.1gSat Fat
1180mgPotassium
135mgCalcium
4.3mgIron
0.6mcgVitamin B12
27mgVitamin C
low-calorie
high-fiber
protein-rich
glp-1
Instructions
1
Prep
Trim visible fat from chicken thigh, cut into 1-inch chunks, dice the onion, and mince the garlic.
2
Heat the olive oil in a small pot over medium heat. Cook onion and garlic for 3 minutes until translucent and soft.
3
Add chicken chunks, increase to medium-high, and cook 4 minutes, turning occasionally, until opaque and lightly browned.
4
Add tomatoes, stock, oregano, and bay leaf. Bring to a bubble, reduce to low heat, and simmer uncovered 15 minutes.
5
Add zucchini, green beans, and cannellini beans; simmer 10 minutes until tender.
6
Plate
Remove bay leaf, stir in lemon juice and parsley, season with salt and pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken thigh, boneless and skinless
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup170g zucchini
- 2/3 cup80g green beans, trimmed
- 1 cup180g cannellini beans, cooked
- 1 cup240ml chicken stock, low sodium
- 1 tsp1 tsp oregano-dried
- 22 bay leaf
- 2 tbsp2 tbsp lemon-juice
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
