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Mexican-inspired chicken and vegetable stew

average rating is 3 out of 5, based on 150 votes

Discover a flavorful and nutritious twist on a classic Mexican favorite with our low-carb, high-protein chicken and vegetable stew. Packed with vibrant colors, bold spices, and tender chicken, this hearty dish is a perfect balance of health and indulgence.

Serving suggestions/tips:

Serve the stew with a side of cauliflower rice for a complete low-carb meal.

Top with a dollop of Greek yogurt or sour cream for added creaminess.

Sprinkle some fresh lime juice over the stew to enhance the flavors.

Pair it with a side salad of mixed greens for extra freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly gluten-free grain-free dairy-free (if using dairy-free substitutions) low-sugar low-fat high-fiber keto-friendly paleo-friendly whole foods clean eating nutrient-dense diabetes management weight loss healthy eating Mexican cuisine vegetable-packed protein-rich

Ingredients

2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced (choose a color you prefer)
1 zucchini, diced
1 can (14 ounces) diced tomatoes, no added sugar
1 cup low-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken breasts and cook until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the onion and garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
Add the bell pepper and zucchini to the pot and cook for a few minutes until they start to soften.
Return the chicken to the pot and add the diced tomatoes (with their juice), chicken broth, chili powder, ground cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 20-30 minutes, or until the chicken is cooked through and the flavors have melded together.
Taste and adjust the seasonings if needed.
Serve the stew hot, garnished with fresh cilantro.