Chicken and Sweet Potato Stew

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and is a great soup to heat up the next day for a healthy and filling lunch! Pair with a side salad.

Ingredients

• 1 tsp. olive oil
• 1/2 lb. chicken thighs (diced into 1 inch cubes)
• 1/2 medium red bell pepper (diced)
• 1/2 lb. sweet potato (diced)
• 1/2 15-oz can no salt added diced tomatoes
• 1 tsp. tomato paste
• 2 cups no salt added chicken or vegetable stock
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/8 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 zucchini (diced)
• 1 cup spinach, stems removed
• 1/4 cup cilantro, fresh (chopped)

Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon, and salt.

Adjust the heat to medium-high heat and bring to a low boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.