Chicken Stew, Sheet Pan Chicken with Cauliflower, Spinachand Potatoes

Chicken Stew

  • ¾ lb. boneless skinless chicken breasts
  • 1 ½ cups green beans
  • 2 cups fresh baby spinach
  • ¾ cup red bell pepper, diced
  • ¾ lb. sweet potatoes
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 3 ½ cups low sodium chicken broth
  • 3 Tbsp. almond butter (or low-fat peanut butter)
  • 2 Tbsp. lemon juice
  • 1 teas. canola oil
  • salt and pepper to taste
  • hot sauce to taste, optional

Cut the chicken breasts into 1-inch pieces. Peel the sweet potatoes and cut the sweet potatoes into ½ inch pieces. Cut the green beans into pieces. Heat the canola oil in a large pan over medium-high heat. When the oil is hot add the onion and garlic to the pan and sauté the onion and garlic until tender, about 4 miutes. Add the chicken to the pan and cook until it is no longer pink, stir frequently. Add the sweet potatoes, beans, salt and pepper and chicken broth to the pan and bring this mixture to a boil. Cover the pan, reduce the heat and simmer this mixture until the sweet potatoes and beans are tender, about 10-15 minutes. Stir the spinach and bell pepper into the pan. Recover the pan and simmer for 5 minutes. Stir the almond butter (or peanut butter), lemon juice and hot sauce, if desired, into the stew and mix until well blended. Simmer for 1 minute. Spoon stew into bowls to serve.

Note: If desired, stew may be spooned over rice. Points for rice are not included in estimated points. Recipe makes 4 servings Estimated WW Smart points for chicken stew is 5 per serving.

Sheet Pan Chicken with Cauliflower, Spinach and Potatoes

  • 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • 1 lb. red skin or new potatoes
  • (do not remove skin)
  • ½ lb. cauliflower florets
  • 4 cups fresh baby spinach
  • 4 Tbsp. butter
  • or margarine, melted
  • 2 Tbsp. chopped fresh parsley
  • ½ teas. chopped rosemary, optional
  • salt and pepper to taste

Preheat oven to 425 degrees F. Spray a 18×13-inch sheet pan with a rim with cooking spray. Set aside. Cut the cauliflower florets into bite-size pieces. Scrub the potatoes and cut them into quarters. Place 2 tablespoons of the melted butter or margarine in a large bowl and season with salt and pepper. Add the cauliflower and potatoes to the bowl and toss these ingredients with the butter or margarine to coat. Place the potatoes, skin side down, and the cauliflower in a single layer on the prepared pan. Place in preheated oven and roast until the vegetables are just tender when pierced with a fork, about 16-18 minutes. Remove vegetables from oven and stir.

Place the remaining 2 tablespoons of melted butter or margarine in the same large bowl, add salt and pepper to taste and then place the chicken breasts in the bowl. Toss the chicken with the butter or margarine to coat. Place the chicken breasts on the baking sheet in a single layer next to the potatoes and cauliflower. Place pan in oven and roast until chicken reaches at least 165 degrees F. in the thickest part of the breast and the juice of the chicken runs clear, and the potatoes and cauliflower are very tender and browned, about 20-25 minutes. Add the spinach to the pan and roast for 1-2 minutes until the spinach is slightly wilted. Sprinkle the parsley and rosemary over the chicken and vegetables and serve. Recipe makes 4 servings Estimated WW Smart points 8 per servings.