Greek · Dinner
Chicken Stew with Tomato Sauce (GLP-1)
Boneless chicken breast simmers in a light tomato sauce with onion, garlic and dried oregano, then finishes with cannellini beans and zucchini for fibre and body. A touch of olive oil builds the base. Portions stay lean and protein-forward, served warm with fresh parsley for brightness.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
38.4gProtein
11.2gFat
26.1gCarbs
6.9gSugar
8.2gFiber
420mgSodium
92mgChol
2.1gSat Fat
1180mgPotassium
110mgCalcium
4.3mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
low-carb
high-fiber
glp-1
Instructions
1
Prep
Dice the onion and zucchini, mince the garlic, cut the chicken breast into bite-sized chunks.
2
Heat
Warm the olive oil in a small saucepan over medium heat, sauté the onion for 3 minutes until soft and translucent, then add garlic and oregano.
3
Heat
Add the chicken chunks and sear over medium-high heat for 3 minutes until lightly browned. Pour in tomatoes and stock, simmer 18 minutes until chicken is cooked through.
4
Plate
Ladle the stew into a shallow bowl and finish with fresh parsley scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 200ga quarter of a 14.5 oz can canned tomatoes
- 160g160g cooked cannellini beans
- 140g140g zucchini
- 1/2 tsp1/2 tsp dried oregano
- 120ml120ml chicken stock, low-sodium
- salt and black pepper to taste
- 2 tbsp2 tbsp fresh parsley
