Parsley Spinach Chicken Stew

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

1
In a medium size frying pan, heat 4 tablespoons of the olive oil.
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Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
2
Add the parsley and spinach and fry until wilted. Set aside.
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ParsleyParsley
SpinachSpinach
3
Heat the other 2 tablespoons of olive oil in a large pot.
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Olive OilOlive Oil
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PotPot
4
Add the onion and saute, stirring occasionally, until tender.
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OnionOnion
5
Add the chicken breasts and brown both sides of each breast.
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Chicken BreastChicken Breast
6
Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.
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Tomato PasteTomato Paste
TurmericTurmeric
ParsleyParsley
SpinachSpinach
WaterWater
SaltSalt
7
Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours.
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PotatoPotato
8
Add the lemon juice, bring to a boil and let boil for 10 more minutes.
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Lemon JuiceLemon Juice
9
Serve with steamed rice if desired.
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Cooked RiceCooked Rice

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score52
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