Fit Forest Chicken Stew

By swapping heavy red meat for lean chicken breast and loading up on fiber-rich vegetables, we kept the comforting, rustic soul of this traditional forest stew while significantly lowering the saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600g boneless, skinless chicken breast, cubed · 636 kcal in the whole recipe
• 2 tablespoons of olive oil · 225 kcal in the whole recipe
• 1 medium onion, chopped · 40 kcal in the whole recipe
• 1 medium carrot, diced · 41 kcal in the whole recipe
• 1 medium potato, diced · 116 kcal in the whole recipe
• 1 cup of green peas (fresh or frozen) · 126 kcal in the whole recipe
• 1 red bell pepper, chopped · 31 kcal in the whole recipe
• 1 tablespoon of tomato paste · 21 kcal in the whole recipe
• 2 cups of hot water
• Salt, black pepper, and dried thyme to taste

Method

1. Heat the olive oil in a large pot, add the cubed chicken, and sauté until they release and absorb their juices, about 8 minutes.

   

2. Add the chopped onion and sauté for 3 minutes until softened.

   

3. Add the diced carrot and potato, and sauté for another 3 to 4 minutes.

   

4. Stir in the tomato paste and chopped red bell pepper, cooking for 2 minutes until fragrant.

   

5. Add the green peas, hot water, salt, and black pepper, then cover and simmer on low heat for 20 to 25 minutes until the vegetables are tender.

   

6. Sprinkle with dried thyme just before turning off the heat, and let the stew rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.