Turkish · Dinner
Chicken Stew with Vegetables (GLP-1)
Bone-in chicken breast simmered in a light tomato and pepper broth with white beans, courgette and warming Turkish spices. A quick weeknight braise that stays low in fat while keeping the portion protein-forward, finished with parsley and lemon.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
360Calories
35.2gProtein
10.6gFat
29.8gCarbs
8.9gSugar
8.9gFiber
705mgSodium
92mgChol
2.4gSat Fat
1085mgPotassium
108mgCalcium
3.2mgIron
0.4mcgVitamin B12
62mgVitamin C
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Season the chicken breast with salt and pepper. Slice the onion and bell pepper, mince the garlic, chop the tomato and zucchini, and chop the parsley.
2
Sauté
Heat olive oil in a small pot over medium heat. Cook onion and garlic for 3 minutes until softened and translucent.
3
Simmer
Add the chicken breast, bell pepper, tomato, tomato paste, chicken stock, paprika, cumin and bay leaf. Bring to a gentle simmer over medium-low heat, cover and cook 20 minutes until chicken is no longer pink at the bone.
4
Add the cannellini beans and zucchini to the pot and simmer uncovered over low heat for 8 minutes until zucchini is tender.
5
Plate
Discard the bay leaf, ladle the stew into a bowl, scatter parsley over top and serve with the lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g bone-in chicken breast, skin removed
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell-pepper
- 5 oz140g tomato
- 4 tbsp60g tomato paste
- 1 cup240ml chicken stock
- 5.2 oz150g cannellini bean, cooked
- 7 oz200g zucchini
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin-ground
- 22 bay leaf
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
