Thursday, May 16, 2013

Mediterranean Summer Stew: Chicken with Roasted Bell Pepper & Squash

Mediterranean Summer Stew: 
Chicken with Roasted Bell Pepper & Squash

Summer Chicken and Roasted Bell Pepper & Squash Stew

Makes enough for approx. 4 to 5 meals


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)


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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