High Protein Stew Chicken

Packed with lean protein and vibrant vegetables, this High Protein Stew Chicken recipe is the perfect comfort food for a healthy lifestyle. Tender chicken breasts are seared and simmered alongside a medley of hearty carrots, celery, red bell pepper, and cannellini beans, all brought together in a rich, flavorful tomato-based broth spiced with paprika, cumin, and thyme. A final touch of wilted spinach and fresh parsley adds a boost of nutrients and color to this protein-rich stew, ideal for meal prep or a satisfying dinner. Ready in just an hour and brimming with wholesome ingredients, this dish is as nourishing as it is delicious. Perfect for anyone looking for a high-protein, one-pot meal that's easy to make and full of robust flavor!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 1 large, diced Yellow onion
• 4 minced Garlic cloves
• 3 medium, sliced Carrots
• 2 sliced Celery stalks
• 1 medium, diced Red bell pepper
• 2 tablespoons Tomato paste
• 1 28-ounce can Crushed tomatoes
• 3 cups Chicken broth
• 1 15-ounce can, drained and rinsed Canned chickpeas
• 1 15-ounce can, drained and rinsed Canned kidney beans
• 2 teaspoons Paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Baby spinach
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side, until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.

Step 4

Stir in the sliced carrots, celery, and diced red bell pepper. Cook for 5 minutes, stirring occasionally.

Step 5

Add the tomato paste, paprika, dried thyme, ground cumin, salt, and black pepper. Cook for 2 minutes to toast the spices and incorporate the tomato paste.

Step 6

Pour in the crushed tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.

Step 7

Return the chicken breasts to the pot, cover, and let simmer for 20 minutes over low heat.

Step 8

After 20 minutes, remove the cooked chicken breasts from the pot. Shred the chicken using two forks and return the shredded chicken to the stew.

Step 9

Stir in the chickpeas and kidney beans, then let the stew simmer for another 10 minutes to allow the flavors to meld together.

Step 10

Add the baby spinach and fresh parsley, stirring until the spinach wilts, about 2 minutes.

Step 11

Taste the stew and adjust the seasoning, if needed. Serve hot and enjoy!

Nutrition Facts

Serving size	3845.1 grams (3845.1g)

Amount per serving	% Daily Value*
Calories	2245

Total Fat 53.90g	69%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 2.90g
Cholesterol 286mg	95%
Sodium 7235mg	315%
Total Carbohydrate 260.60g	95%
Dietary Fiber 78.10g	279%
Total Sugars 69.90g
Protein 187.30g	375%

Vitamin D 0IU	0%
Calcium 987mg	76%
Iron 36mg	202%
Potassium 7708mg	164%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 32.9%

Carbs: 45.8%