Greek · Dinner
Chicken and Vegetable Stew (High-Protein)
Braised chicken thigh and vegetable stew finished with tomato, oregano, and lemon juice, enriched with cannellini beans and feta cheese. The chicken shreds easily, the broth reduces to a thick base, and the dish is served with crumbled feta and fresh parsley.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
28.4gFat
30.1gCarbs
8.6gSugar
8.9gFiber
1310mgSodium
251mgChol
10.2gSat Fat
1180mgPotassium
340mgCalcium
4.8mgIron
1.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken thigh into 2-inch chunks and slice the onion, carrot, celery, and parsley on a cutting board.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the chicken chunks for 4 minutes per side until golden brown.
3
Sweat
Add the onion, garlic, carrot, and celery to the pot and sweat over medium heat for 5 minutes until the onion turns translucent.
4
Simmer
Stir in the canned tomatoes, chicken stock, dried oregano, and lemon juice from half a lemon, bring to a gentle simmer over medium-low heat, cover, and cook for 35 minutes until the chicken shreds easily with a fork, adding the cannellini beans in the final 5 minutes.
5
Plate
Ladle the stew into a bowl, scatter the crumbled feta and parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup180g, canned, drained cannellini beans
- 3 oz86g feta cheese
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 small celery stalk
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup240ml chicken stock
- 2 tsp2 tsp dried oregano
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
