Chicken and Zucchini Stew

When I was in junior high my best friend and I would make this zucchini one pot as a snack.  Weird I know, but we liked creating different foods.  I remember a sandwich we would make with corned beef, BBQ chips, BBQ sauce and pickles.  It turned everyone elses stomach, but ours...lol.

Tonight's dinner is a knock off of the zucchini dish we used to make all the time.  It was probably the only thing everyone loved that we did make.  I added chicken to make it more of a meal, used fresh basil, and chunked the zucchini instead of slicing.  Other than that it is pretty original to how we made it :)

Chicken and Zucchini Stew
14 oz can of tomatoes
1 cup chicken broth
2 zucchini, cut into chunks (you can use summer squash or a combo of the two)
1 red bell pepper, diced (or any color sweet pepper)
1 TBS minced garlic
1/4 cup fresh basil chopped (or 1 TBS dried basil)
1 TBS dried oregano
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 TBS dried minced onion (how on earth did I run out of onion?!? Definitely use fresh if you have it about 1/4 cup or 1 small onion, diced
1 lb chicken cubed

• Combine everything in a large pot and bring to a boil over medium-high heat
• Reduce heat to low and simmer for 45 minutes stirring occasionally 

Serve with a nice crusty bread and you are set for dinner!  Enjoy!

The nutritional value is based on one serving.  This recipe yields approximately six servings.

Nutrition Facts

Serving Size 408 g

Amount Per Serving

Calories  164 Calories from Fat  16

% Daily Value*

Total Fat  1.8g 3%

Trans Fat  0.0g

Cholesterol  60mg 20%

Sodium  925mg 39%

Total Carbohydrates  10.4g 3%

Dietary Fiber  3.1g 13%

Sugars  5.8g

Protein  26.9g

Vitamin A 32% • Vitamin C 112% Calcium 6% • Iron 14%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in saturated fat
• High in vitamin A
• High in vitamin B6
• Very high in vitamin C

Bad points

• High in cholesterol
• Very high in sodium