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Home : Diabetic Recipes : Main_Courses

Chicken and Almond Stew

Yield: 4 servings
Ratings Rating: 4.50, 2 Votes | Read Comments
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups low-fat, low-sodium chicken broth
  • 1 cup diced canned tomatoes, drained
  • 2 tablespoons slivered almonds
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 pound cubed cooked deli chicken
  • 1 (15 ounce) can black beans, rinsed and drained

Directions

  1. In a large stockpot over medium-high heat, heat the oil. Add the onion and saute for 3-5 minutes, stirring occasionally.
  2. Add the broth, tomatoes, almonds, and spices. Bring to a boil, lower the heat, and simmer for 30 minutes. Add the chicken and beans and simmer for 10 more minutes.

Nutritional Information (Per Serving)
Calories: 276
Protein: 31 g
Cholesterol: 40 mg
Fat: 7 g
Carbohydrates: 25 g
Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat, 1 Monounsaturated Fat

Source: Express Lane Diabetic Cooking
Author: Robyn Webb

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