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Tags: chicken | potatoes | stew The New Year has begun and I hope we are all off to a great nutritional start. Nutrition is an important part of the whole fitness process because without the right input, we cannot achieve maximum output. One hint that works for me is to sit down before I go to the grocery store and make my menu for the week. When planning I keep in mind activities that interfere with our normal schedule, such as late working nights and child activities. I post my plan on the fridge and everyone knows what we are having and which night. It avoids getting into last minute poor decisions due to busy schedules (and stops people from asking “What’s for dinner?”) Here is a good recipe to get you started off right!
Chicken Stew Provencal
(serves 3-4)
Ingredients
1 tbl olive oil
3 boneless, skinless chicken breasts, cut crosswise n half and ten each half cut into thin strips
1 medium onion, cut into thin wedges
1 stalk celery, cut crosswise in 1/2 inch pieces
1 medium carrot, cut into 1/2 inch pieces
2 medium cloves garlic, minced
1 cup low sodium, n nonfat chicken broth
14 ounces canned died tomatoes, plus juices
2 medium red potatoes, cut into 1 inch pieces
1 tsp herbes de Provence, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
Directions
- Heat the oil in a large pot over medium high heat.
- Ad the chicken and cook, turning the pieces occasionally, for 5-7 minutes or until they have browned on all sides.
- Add the onion, celery, carrot and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.
- Add the broth, tomatoes, potatoes, herbes de Provence, salt and pepper, stirring to combine.
- Bring to a boil, then reduce the heat to low, cover and cook, stirring occasionally for 45 minutes, until the chicken is cooked through and the potatoes are fork-tender.
- Serve Hot!
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