Mediterranean Summer Stew:
Chicken with Roasted Bell Pepper & Squash
Chicken with Roasted Bell Pepper & Squash
Summer Chicken and Roasted Bell Pepper & Squash Stew
Makes enough for approx. 4 to 5 meals
Ingredients:
2 cups of mix red and yellow bell peppers
2 cups of butternut squash
3 cloves of garlic finely diced
1 tblsp. coconut oil
½ a medium onion
1 cup baby tomatoes
16 oz chopped chicken breast
Fresh basil
Fresh Italian
parsley
3 tbsp. Southwest Chipotle Mrs. Dash
3 tsp red pepper flakes
1 tsp Himalayan salt
2 tbsp black pepper
6 oz tomato paste
½ cup of red wine vinegar
1/3 cup white wine vinegar
1 cup of water
½ cup nutritional yeast (gives it that creamy texture)
Directions:
In a deep saucepan, on medium heat melt the coconut oil, add
in the onions, bell peppers, baby tomatoes, garlic, spices and squash and sauté until
golden brown. Add in the chicken, both the red and white vinegar, tomato paste and water and gently stir until all the ingredients are combined. Reduce
the heat to low and allow to cook for about 45 min to an hour, or until chicken
is fully cooked and falls apart ( it will almost become shredded). For the
final touch add in the fresh basil, parley, and ½ cup of nutritional yeast and
stir. One pot meal is done. J
Serve and store the leftovers in the fridge or freezer for future meals.
Enjoy!! J
Step 2:
Step 3:
Serve & enjoy:
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