Hearty and Weight Loss-Friendly Chicken Stew with Mushrooms and Carrots

This recipe can make weight loss easier and more enjoyable. It’s a filling recipe with protein and fiber, and it’s tasty and easy. With onion, mushrooms, turnips, and carrots, this stew is full of autumn vegetables that are easy to procure and prepare. 

Tips and Serving Suggestions

• This recipe works well with meatless chicken strips or lean ground turkey instead of chicken breast. If you use meatless chicken strips, just thaw them and set them aside instead of cooking them in step 1.
• It’s okay to substitute 1-2 parsnips or rutabagas for the turnips. 
• For a balanced one-pot meal, add a high-fiber starch to the stew. This could be 2 cups of a starchy vegetable like peas or potato cubes, or ¾ cup of a whole grain like barley or brown rice.
• Another option for a balanced meal is to serve the stew over ½ cup of cooked whole-wheat pasta per person.
• For a low-carb meal, serve the stew topped with ½ small avocado, ½ ounce of cashews, or 1 ounce of cheese per person.
• Try making a double and freezing the extras for a later date.

Recipe for Hearty and Weight Loss-Friendly Chicken Stew with Mushrooms and Carrots

Makes 4 servings

Ingredients: 

• 1 lb of skinless chicken breast, cut into bite-sized pieces
• 3 medium turnips, peeled and diced
• 6-8 ounces of mushrooms, sliced (any variety like cremini or button)
• 1 medium onion, diced
• 2 carrots, cut into pieces
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf, optional
• Salt and pepper to taste
• (Optional garnish) 2 tablespoons of chopped fresh parsley

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot. Add the chicken and cook 3-4 minutes on each side, or until thoroughly cooked. Set the chicken aside.
2. In the same pot, add the other tablespoon of olive oil and heat. Add the onions and garlic, and cook for 3-5 minutes or until fragrant and softened. 
3. Add the turnips, mushrooms, carrots, broth, and seasonings. Stir and then bring to a boil. Reduce the heat and simmer for 20 minutes or until the turnips and carrots are tender.
4. While the stew is cooking, cut the chicken into smaller pieces as desired. 
5. When the vegetables are tender, add the chicken to the pot. Simmer until the chicken is heated. 
6. Serve with parsley if desired.

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Nutrition Information per serving: 280 kcal; 10 g total fat; 2 g saturated fat; 460 mg sodium; 85 mg cholesterol; 16 g total carbohydrates; 4 g dietary fiber; 6 g sugar; 31 g protein

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