Mediterranean Diet Cream Stew

Experience the cozy, nourishing flavors of the Mediterranean Diet Cream Stew, a wholesome one-pot delight that’s perfect for both weeknights and special occasions. This creamy stew is brimming with vibrant vegetables like zucchini, bell peppers, and cherry tomatoes, tender bites of chicken breast, and the wholesome richness of olive oil and heavy cream. Infused with aromatic Mediterranean staples like thyme, oregano, and kalamata olives, every spoonful is a healthy balance of indulgence and nutrition. A finishing touch of fresh spinach and a squeeze of lemon juice brightens the dish, making it a perfect fit for Mediterranean diet enthusiasts. Ready in under an hour, this hearty stew is best served with a side of whole-grain bread or quinoa to soak up every irresistible drop.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, boneless and skinless
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrot, sliced
• 2 celery stalks, sliced
• 1 medium sweet bell pepper, diced (preferably red or yellow)
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 cup kalamata olives, pitted and sliced
• 0.5 cup heavy cream
• 2 cups fresh spinach
• 1 tablespoon lemon juice
• 0 to taste salt
• 0 to taste ground black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces and season lightly with salt and black pepper.

Step 3

Add chicken to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.

Step 5

Add the sliced carrot, celery, and diced bell pepper. Cook for another 4-5 minutes until the vegetables start to soften.

Step 6

Stir in the zucchini slices and halved cherry tomatoes. Cook for 2 more minutes.

Step 7

Pour in the chicken broth, add the bay leaf, thyme, and oregano. Stir well.

Step 8

Return the chicken to the pot. Bring the stew to a gentle simmer, cover, and cook for 20 minutes.

Step 9

Remove the bay leaf. Stir in the kalamata olives and heavy cream. Cook for an additional 5 minutes.

Step 10

Add the fresh spinach and stir until wilted.

Step 11

Finish with a squeeze of lemon juice, and season with salt and pepper to taste.

Step 12

Serve the stew hot, ideally with a side of whole grain bread or quinoa.

Nutrition Facts

Serving size	2669.1 grams (2669.1g)

Amount per serving	% Daily Value*
Calories	1959

Total Fat 112.20g	144%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 2.70g
Cholesterol 506mg	169%
Sodium 5209mg	226%
Total Carbohydrate 67.30g	24%
Dietary Fiber 23.90g	85%
Total Sugars 31.20g
Protein 161.40g	323%

Vitamin D 59IU	295%
Calcium 423mg	33%
Iron 13mg	71%
Potassium 3514mg	75%

*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: 52.5%

Protein: 33.5%

Carbs: 14.0%