Chicken, Sweet Potato, and Mushroom Stew

ZOYA13

"I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it."
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Ingredients

1 h 5 m servings 570 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
  2. Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

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