Chunky Chicken, Vegetable & Rosemary Stew

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Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Chunky Chicken, Vegetable & Rosemary Stew
Health Highlights
An easy and warming chicken and vegetable stew.


2 tbsp Canola oil (preferably organic)
341 gm Chicken breast, boneless, skinless (cut into 1-inch pieces)
1 medium Yellow onion (cut into wedges)
3 medium Carrots (quartered lengthwise and cut into thirds)
1 medium stalk(s) Celery (chopped)
2 cup Water
2 leaf Bay leaf
1/4 tsp Red pepper flakes
1 can (15oz) Navy beans, canned (rinsed, drained)
1 cup Grape tomato (s) (quartered)
1/2 cup Parsley, Italian, fresh (chopped)
1 tbsp Rosemary, fresh (chopped)
1/2 tsp Sea Salt


  1. Prep all your ingredients. Cut chicken breast into 1-inch pieces. Rinse and drain beans, cut onion, quarter and then cut carrots, chopped celery, parsley, and rosemary, quarter tomatoes.
  2. In a Dutch oven, heat 1/2 of the canola oil over medium-high heat.
  3. Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown*. Remove from Dutch oven and set aside.
  4. Add remaining canola oil, onion, carrot, celery, and 1/2 of the sea salt.
  5. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently.
  6. Add water, bay leaves, and red pepper flakes.
  7. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender.
  8. Stir in chicken, beans, tomatoes, Italian parsley, rosemary, and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked. Add remaining salt (to taste). The internal temperature of chicken breast pieces should be 165F or 74C degrees.


  • Serve with a dinner roll or some crusty bread.
  • Safety: Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
  • Storage: You can double the batch and freeze any leftovers for quick dinners. Ensure to fully warm through the stew when re-heating to an internal temperature of 165F or 74C degrees.

Nutrition Facts

Per Portion

Calories 317
Calories from fat 93
Calories from saturated fat 10.4
Total Fat 10.4 g
Saturated Fat 1.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.1 g
Cholesterol 62 mg
Sodium 747 mg
Potassium 959 mg
Total Carbohydrate 32 g
Dietary Fiber 9.0 g
Sugars 4.9 g
Protein 28.3 g

Dietary servings

Per Portion

Meat 0.9
Meat Alternative 0.5
Vegetables 2.7

Energy sources


Meal Type(s)