Tuesday, August 28, 2012

Chicken and Zucchini Stew

When I was in junior high my best friend and I would make this zucchini one pot as a snack.  Weird I know, but we liked creating different foods.  I remember a sandwich we would make with corned beef, BBQ chips, BBQ sauce and pickles.  It turned everyone elses stomach, but ours...lol.

Tonight's dinner is a knock off of the zucchini dish we used to make all the time.  It was probably the only thing everyone loved that we did make.  I added chicken to make it more of a meal, used fresh basil, and chunked the zucchini instead of slicing.  Other than that it is pretty original to how we made it :)



Chicken and Zucchini Stew
14 oz can of tomatoes
1 cup chicken broth
2 zucchini, cut into chunks (you can use summer squash or a combo of the two)
1 red bell pepper, diced (or any color sweet pepper)
1 TBS minced garlic
1/4 cup fresh basil chopped (or 1 TBS dried basil)
1 TBS dried oregano
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 TBS dried minced onion (how on earth did I run out of onion?!? Definitely use fresh if you have it about 1/4 cup or 1 small onion, diced
1 lb chicken cubed

  • Combine everything in a large pot and bring to a boil over medium-high heat
  • Reduce heat to low and simmer for 45 minutes stirring occasionally 
Serve with a nice crusty bread and you are set for dinner!  Enjoy!

The nutritional value is based on one serving.  This recipe yields approximately six servings.


Nutrition Facts
Serving Size 408 g
Amount Per Serving
Calories 
164
Calories from Fat 
16
% Daily Value*
Total Fat 
1.8g
3%
Trans Fat 
0.0g
Cholesterol 
60mg
20%
Sodium 
925mg
39%
Total Carbohydrates 
10.4g
3%
Dietary Fiber 
3.1g
13%
Sugars 
5.8g
Protein 
26.9g
Vitamin A 32%Vitamin C 112%
Calcium 6%Iron 14%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

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