Parsley Spinach Chicken Stew
Parsley Spinach Chicken Stew might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 384 calories, 28g of protein, and 24g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of chicken breasts, ground turmeric, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a medium size frying pan, heat 4 tablespoons of the olive oil.
Add the parsley and spinach and fry until wilted. Set aside.
Heat the other 2 tablespoons of olive oil in a large pot.
Add the onion and saute, stirring occasionally, until tender.
Add the chicken breasts and brown both sides of each breast.
Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.
Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours.
Add the lemon juice, bring to a boil and let boil for 10 more minutes.
Serve with steamed rice if desired.