From The Volumetrics Eating Plan
Season chicken chunks with salt and pepper.
Heat 1 TBLSP of oil in a 4-5 quart pot over medium high heat. Lightly brown the chicken, stirring about 5 minutes. Remove the chicken to a bowl.
Reduce the heat to medium and add 1 tblsp oil, onions, bell peppers, celery, and garlic. Cook stirring frequently, 5 minutes. Stir in oregano, broth and 1/2 tsp salt. Bring to a simmer and cook 10 minutes.
stir in the corn, tomatoes and chicken and simmer 10 minutes, stirring occasionally. Stir in spinach and hot pepper sauce.
Divide the stew among 4 bowls, and serve with the yogurt and scallions/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1720g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 2998 | ||
Calories from Fat: 1707 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 189.7g | 253 % | |
Saturated Fat 53.8g | 269 % | |
Monounsaturated Fat 78.6g | ||
Polyunsanturated Fat 41g | ||
Cholesterol 988.4mg | 304 % | |
Sodium 976.6mg | 34 % | |
Potassium 3450.7mg | 91 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 43.3g | ||
Protein 263.4g | 376 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2998
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.