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chicken breast with vegetables
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Chicken Breast with Vegetables Stew

As some of you who have been following this blog for a long time already knows I grew up in a large family. This simple and easy recipe for Chicken Breast with Vegetables is inspired by my mom’s use of her cooking creativity to feed her eight children. 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 266kcal

Ingredients

  • 1 lb. Chicken breast cut into bite-size pieces
  • Salt and pepper to taste
  • 2 tbs. vegetable oil
  • 1 lb. tomatoes
  • ¼ medium white onion chopped
  • 1 large garlic clove
  • 2 Serrano peppers optional
  • 1 medium-size potato cut into cubes
  • 1 Poblano pepper chopped
  • 1 Small squash or zucchini chopped
  • cup purslane or spinach chopped
  • 3 Epazote leaves
  • 2 Cilantro sprigs
  • Salt and pepper to taste.

Instructions

  • Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes.
  • While the chicken is cooking, roast the tomatoes 0n a griddle, turning as needed to obtain an even roasting. Once the tomatoes are ready, set aside.
  • Once the chicken starts getting a little golden, add the diced potatoes and Poblano pepper. Stir and keep cooking for about 3 minutes.
  • Place the roasted tomatoes, onion, and garlic in your blender. Process until you have a very smooth sauce. Pour this sauce into the skillet and keep cooking for 5 minutes.
  • Add the whole Serrano peppers and chopped zucchini to the skillet and keep cooking for 5 more minutes. Finally, add the Purslane (or spinach), cilantro, and Epazote. Season with salt and pepper. Keep cooking for 5 more minutes; make sure all the vegetables are well-cooked before serving. Enjoy!

Again, you are free to use other vegetables, it will still turn out great. And don’t forget that this is a very low-calorie meal since you are using chicken breast and lots of veggies. Serve with a side of rice or just a warm crusty bread, and dinner is ready!

    Notes

    *You can make this dish with other cuts of chicken, or you can use beef or pork.
    *Vegetable substitutions: green beans, chayote, Nopales, spinach, Swiss chard, or other vegetables available in your fridge. Believe me, it will taste great!
    *The Serrano peppers are for those that like their meals spicy. You add them whole when the stew is cooking, or you can also add them to the tomatoes when processing the salsa.

    Nutrition

    Serving: 6oz | Calories: 266kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 157mg | Potassium: 1105mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2170IU | Vitamin C: 53.2mg | Calcium: 42mg | Iron: 1.6mg