High Protein Chicken Stew

HARVEST CHICKEN STEW

SERVES 6 
PREP TIME 15 MINUTES
TIME 1 HOUR 10 MINUTES

324 CALORIES | 44 GRAMS PROTEIN | 31 GRAMS CARBOHYDRATES | 3 GRAMS FAT

Ingredients 

6.(6-ounce) boneless, skinless chicken breasts trimmed of fat
and cut into cubes
1.pound eggplant, peeled and cut into 1-inch cubes (about 4
cups)
10.to 12 small red potatoes, cut into ⅛-inch slices (about 4
cups)
4.carrots, peeled and sliced
3.medium onions, cut into quarters
3.1/2.cups low-sodium chicken broth
3/4 cup chopped fresh parsley
2.tablespoons chopped fresh thyme leaves
1/4.teaspoon salt
1/4.teaspoon ground black pepper
1/2.cup cold water
2.tablespoons whole-wheat flour

Method

1 Preheat the oven to 350°F.
2 Add chicken, eggplant, potatoes, carrots, onions, broth,
parsley, thyme, salt, and pepper to an ovenproof Dutch oven.
Cover with lid and bake in the oven for 50 minutes.
3 Place water and flour into a tightly covered container or
small Ziploc bag. Seal tightly and shake. Pour the flour mixture
into the stew and stir well.
4 Cover and place the Dutch oven back into the oven until
potatoes are tender and chicken is fully cooked, about 20 more
minutes. Remove from oven and serve.