🍲🌿 Hearty Chicken & Vegetable Stew (Mediterranean Style)
Wholesome, cozy, and packed with olive oil, herbs, and colorful vegetables
⏱ Time
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Prep: 15 minutes
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Cook: 45–50 minutes
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Serves: 4–6
🧾 Ingredients
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700 g (1½ lb) boneless, skinless chicken thighs or breasts, cut into chunks
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3 tbsp extra-virgin olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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2 medium potatoes, cubed (or zucchini for low-carb)
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1 red bell pepper, chopped
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1 cup green beans, trimmed
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1 can (400 g / 14 oz) diced tomatoes
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4 cups low-sodium chicken broth
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp smoked paprika
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1 bay leaf
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Salt & freshly ground black pepper, to taste
Finish
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1 cup fresh spinach or kale
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Juice of ½ lemon
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Fresh parsley or dill, chopped
👩🍳 Instructions
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Brown the Chicken
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Heat 2 tbsp olive oil in a large pot over medium-high heat.
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Season chicken with salt and pepper and brown lightly (not fully cooked). Remove and set aside.
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Sauté Vegetables
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Add remaining olive oil to the pot.
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Sauté onion, carrots, and celery for 5 minutes until softened.
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Add garlic and cook 30 seconds.
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Build the Stew
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Stir in potatoes (or zucchini), bell pepper, oregano, thyme, paprika, and bay leaf.
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Add diced tomatoes and chicken broth.
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Simmer
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Return chicken to the pot.
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Bring to a gentle boil, then reduce heat and simmer 30–35 minutes, until chicken is tender and vegetables are cooked.
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Finish & Serve
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Stir in spinach and cook 2 minutes until wilted.
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Add lemon juice, remove bay leaf, adjust seasoning, and garnish with herbs.
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🌟 Serving Ideas
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Serve with crusty whole-grain bread or brown rice
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Excellent for meal prep and freezing
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Cozy yet light enough for everyday dinners
🥗 Mediterranean Nutrition Highlights
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Lean protein & fiber-rich vegetables
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Olive oil for heart-healthy fats
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Herbs & lemon for flavor without heaviness
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Naturally dairy-free

