| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 20g |
| sugars | fibre | protein | salt |
| 10g | 4g | 22g | 1g |
When I first crafted the Bologis and Chicken Stew recipe, my goal was to create a dish that would seamlessly combine the hearty flavors of my Italian-American upbringing with a robust assortment of nutritious vegetables. This stew is more than just a meal; it’s a celebration of fresh, healthy ingredients coming together to create something truly magical. As someone who enjoys balancing indulgent family traditions with the need for nutritionally sound meals, this recipe is an absolute favorite of mine, one that I return to time and again.
A Hearty Mix of Vegetables
Including vegetables such as zucchini, butternut squash, and bell peppers not only makes the Bologis and Chicken Stew visually appealing but also packs it with incredible health benefits. Zucchini is rich in antioxidants and Vitamin C, which aids in boosting your immune system. Butternut squash contributes fiber and Vitamin A, essential for eye health. Red and yellow bell peppers add a pop of color and are loaded with Vitamin C and carotenoids, promoting better skin health and reducing inflammation.
Chicken breast, the primary protein in this recipe, is lean yet high in protein, making it an excellent choice for those striving to maintain muscle mass while watching their calorie intake. The addition of chicken broth not only enhances the flavor but also adds valuable minerals and electrolytes to this already nutritious stew.
Family Traditions with a Modern Twist
Growing up, hearty stews and soups were a staple in our household, especially during the cooler months. My grandparents would often prepare large pots of minestrone or chicken and vegetable soup to nourish the family. This Bologis and Chicken Stew captures that essence but with a modern twist, incorporating a diverse array of vegetables and lean meats to meet today’s health-conscious standards without skimping on flavor.
Every bite of this stew transports me back to those evenings, the air filled with the tantalizing aroma of simmering tomatoes, garlic, and herbs. The use of dried oregano, basil, and thyme in this recipe ties it back to classic Italian flavors, while the chopped fresh parsley garnish adds a refreshing finish.
If you’re a fan of dishes like Slow Cooker Turkey Sausage and Lentil Stew or Savory Winter Vegetable Stew, you’ll find that Bologis and Chicken Stew fits right into your culinary repertoire. The stew’s versatility allows it to pair well with a slice of crusty bread or a side of steamed quinoa, making it a satisfying meal for any occasion.
Together with its fulfilling taste and incredible health benefits, this recipe stands as a testament to the idea that nutritious food need not be dull. It’s a delicious, nutritious, and utterly satisfying dish that I’m sure you’ll love just as much as I do.
What You’ll Need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 cups chicken broth
- 2 cups diced fresh tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup diced butternut squash
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Method
Step One
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step Two
In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Step Three
Add the diced red bell pepper, yellow bell pepper, and zucchini to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.
Step Four
Stir in the sliced carrots, mushrooms, and butternut squash. Cook for another 5 minutes, ensuring all vegetables are evenly mixed and starting to soften.
Step Five
Return the browned chicken to the pot and pour in the chicken broth and diced fresh tomatoes. Stir well to combine all the ingredients.
Step Six
Add the dried oregano, dried basil, and dried thyme to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step Seven
Once the stew is fully cooked, taste and adjust the seasoning as necessary. Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
Step Eight
Serve the stew hot, garnished with the chopped fresh parsley. Enjoy your delicious Bologis and Chicken Stew!
