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Chicken Chunk Stew

Nutrition Information
Calories:	277
Total Fat:	4.5g
Saturated Fat:	0.5g
Trans Fat:	0g
Cholesterol:	74mg
Sodium:	204mg
Carbohydrates:	26g
Dietary Fiber:	3.8g
Sugars:	5.2g
Protein:	32g
Vitamin A:	5550.8iu (111%)
Vitamin C:	28.3mg (47%)
Calcium:	55mg (5%)
Iron:	2.9mg (16%)

Yield: Serves 4. Each serving: 2 cups.

This stew goes well with a large tossed green salad. This recipe has 115 fewer calories and 12 fewer grams of fat per serving than regular beef stew.

2 teaspoon canola oil
1 onion, peeled and cut into chunks
3 carrots, peeled and cut into chunks
1 lb skinless chicken breast, cut into chunks
3 potatoes, cut into chunks
12 oz chicken broth
1 cup water
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried ground sage
freshly ground black pepper to taste

Directions:
Place vegetable oil in Dutch oven pan and place over medium heat. Allow oil to get hot; then add the onion and carrots. Sauté until lightly browned, about 3 minutes. Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30-35 minutes. Serve in soup bowls. Sprinkle with more dried herbs for garnish if desired.

To freeze leftovers: Portion leftover stew into individual servings in freezer bags or plastic freezer containers. Freeze up to 6 months for later use. To defrost, place frozen stew in microwaveable container with a little water and microwave for 8-10 minutes.

Total Preparation & Cooking Time: 55 min. (10 Prep, 45 Cook)