Recipe by USA WEEKEND columnist Jean Carper
"Low glycemic microwave meal."
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boneless, skinless chicken thighs or breasts
1 1/2 cups
carrots, in 1/2-inch chunks
fresh spinach, shredded
1 (14.5 ounce) can
diced tomatoes with juice
low-fat chicken broth
dried Italian herbs
crushed fennel seed
garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish
This is an excellent, healthy stew that really hits the spot. I used leftover chicken breast but omitted the fennel because I do not care for the flavor. Love the spinach in it!
This was rather horrible. The fennel was very over powering (and I like fennel!). I had to add all kinds of spices and an extra can of diced tomatoes to make it edible. I gave it two stars because after I tweaked it - it was edible. I would not recommend the fennel. I would also cut the amount of lentils in half.
I did a slight twist - since my boyfriend hates fennel, I swapped the fennel and italian herbs for an Indian take - curry powder, cumin, tumeric, and a pinch of all spice. It worked great. Was very easy to make, and the ingredients are great comfort food. Tasted great the next day as well.
This is an easy and delicious recipe. The first time I made it, it was tasty, but the chicken was over done and the lentils weren't done enough. The second time I made this dish, I cooked the lentils and chicken before hand. When I got ready to eat it, I just heated up a bowl for myself and froze the rest. That did the trick. It was perfect.
Great flavor! I did make a few changes mostly in the preparation. I left out the fennel because I didn't have any and it was delicious without it. I also cooked it on the stove-top, not the microwave. I used 3 1/2 c. chicken broth (2 1/2 c. to start and then added 1 c. with the carrots and spinach toward the end.) I put the chicken, diced tomatoes, lentils, 2 1/2 c. chicken broth, garlic, herbs, salt and pepper in a large pot and cooked it for about an hour. Then added 1 c. water with the carrots and spinach and cooked for another 15 mins. or so, until the carrots were tender. I'll definitely make this again!
This really hit the spot for my pre-diabetic hubby! i doubled the recipe and added half an onion and a few stalks of celery. Everything except the spinach was thrown in a slow cooker with an extra cup of water -- I didn't even need to defrost the chicken thighs. After 8 hours or so, I mixed in 8oz of frozen spinach and served immediately. The spices could use a little tweaking, but as easy weeknight dinners go, this was a winner. We'll definitely be making this again. Next time, I'll try using some red wine.
Great healthy stew, I loved the fennel and also added some onion, just because thats our personal preference. Thanks so much for the post.
One pot, what could be better! Left out the fennel - don't like it. You really need those 8 cloves of garlic, otherwise the flavor is flat. I also added about 8 sliced mushrooms. This is a keeper. Yummy, hearty and healthy to boot!
* Percent Daily Values are based on a 2,000 calorie diet.
Scrumptious Chicken Vegetable Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 360
** Calories from Fat: 96
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