Italian · Dinner
Hunter Style Chicken Stew (GLP-1)
A GLP-1-adapted Italian hunter-style stew built on lean chicken breast simmered with cannellini beans, mushrooms, bell pepper and tomato in a garlic-rosemary broth. Portions are protein-forward and fibre-rich with minimal added fat, finished with fresh parsley and served alongside sautéed spinach.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
378Calories
38.2gProtein
9.8gFat
28.4gCarbs
6.1gSugar
8.6gFiber
410mgSodium
92mgChol
1.9gSat Fat
1180mgPotassium
115mgCalcium
4.2mgIron
0.4mcgVitamin B12
38mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
gluten-free
glp-1
Instructions
1
Prep
Trim the chicken breast and cut into chunks. Slice the mushroom and bell pepper, mince the garlic, and chop the onion.
2
Sauté
Warm the olive oil in a medium saucepan over medium heat and sauté the onion and garlic for 2 minutes until softened.
3
Sear
Add the chicken chunks and sear over medium-high heat for 4 minutes, turning once, until the outside is opaque and golden.
4
Simmer
Stir in the crushed tomato, chicken stock, mushroom, bell pepper, rosemary, and cannellini beans. Simmer covered over medium-low heat for 20 minutes until the chicken is tender.
5
Plate
Remove the rosemary sprig, stir in the parsley and spinach, season with salt and pepper, and spoon into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 1 cup180g cannellini bean
- 5.2 oz150g mushroom
- 11 bell pepper (140g)
- 2/3 cup160g canned tomatoes
- 4 cloves4 cloves garlic
- 4 tbsp40g onion
- 4 tbsp60ml dry white wine
- 2/3 cup160ml chicken stock (low-sodium)
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh rosemary
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
- 22 small handful (60g) baby spinach
