Recipe Details

Chicken and Zucchini Stew

Number of Servings: 6

Serving Size: 3-4 oz chicken

Use yellow squash in this recipe if zucchini is unavailable.

Name: Amount:
18 oz can tomatoes 1 ea
low-fat, low-sodium chicken broth 1 cup
small green pepper, coarsely chopped 1 ea
garlic cloves, minced 2 ea
medium zucchini, coarsely chopped 2 ea
fresh ground pepper and salt to taste 1 ea
fresh basil, minced 2 tsp
boneless, skinless chicken breasts, cooked and cubed into 2-inch pieces 1.50

Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper, and garlic to the tomato liquid. Bring to a boil, reduce heat to medium, and cook for 10 minutes.


Add the reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.

Nutritional Information (per serving)
Calories 169
Calories from Fat 32
Total Fat 4g
Saturated Fat 1g
Cholesterol 69mg
Sodium 241mg
Potassium 2mg
Carbohydrates 7g
Dietary Fiber 2g
Sugars 4g
Protein 27g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 1 Vegetable4 Very Lean Meat