Ingredients
Scale
- 2 tablespoons avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound pasture-raised chicken breast, cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 cup snap peas, trimmed
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
- Warm the avocado oil in a large Dutch oven over medium heat.
- Add the diced onion and sauté until it softens and becomes golden, about 6 minutes.
- Add the minced garlic and sauté for another minute.
- Introduce the cubed chicken breast to the pot and cook until golden brown, about 6-8 minutes.
- Add the sweet potatoes, snap peas, and red bell pepper, stirring to combine.
- Pour in the vegetable broth and add oregano, basil, salt, and pepper.
- Bring the mixture to a rolling boil, then lower the heat to a gentle simmer.
- Cover the pot and let it cook for 25-30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
- Taste the stew and adjust the seasoning as needed.
- Serve warm, garnished with freshly chopped cilantro.
Notes
- This stew serves 6 people.
- Feel free to adjust the vegetables based on your preference.
- For a spicier kick, consider adding some chili flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg