Recipes By Stephen Ralph / September 2, 2016 Looking for a quick and easy meal to serve for your evening dinner? This Mexican chicken stew is a fantastic option. Rich in lean protein, high in fiber, and offering a good dose of complex carbohydrates, this is a fantastic meal for high energy days. The barley in this recipe adds a unique twist and will replace the conventional brown rice that would normally be called for. The tomatoes bring in some cancer-fighting lycopene to this dish while the salsa provides a number of key antioxidants, aimed at helping you stay as healthy as possible. The peppers will give you a nice dose of vitamin C, helping keep your immune system strong and you feeling your very best. This Mexican chicken stew could even be made substituting beef in for chicken if desired. As it is lower on the fat side of things, if desired, you could also sprinkle some cheddar cheese on top and place under the broiler prior to serving. Print Recipe Mexican Chicken Stew Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Mexican Prep Time 10 Cook Time 25 Servings MetricUS Imperial Ingredients 1/2 tbsp olive oil1 onion sliced1 red pepper sliced1 yellow pepper sliced2 tbsp chipotle paste1 large can chopped tomotoes12 ounce chicken breast1/2 cup kernel corn1/2 cup barley1 bunch coriander chopped1/2 cup salsa Course Main Dish Cuisine Mexican Prep Time 10 Cook Time 25 Servings MetricUS Imperial Ingredients 1/2 tbsp olive oil1 onion sliced1 red pepper sliced1 yellow pepper sliced2 tbsp chipotle paste1 large can chopped tomotoes12 ounce chicken breast1/2 cup kernel corn1/2 cup barley1 bunch coriander chopped1/2 cup salsa Votes: 0 Rating: 0 You: Rate this recipe! Instructions Heat the oil in a skillet over medium heat. Add the onion and peppers and sauté until tender. Next, add the tomatoes. Place chicken breasts, sliced, on top, and then add enough water to cover chicken. Simmer for 20 minutes, flipping chicken occasionally. Meanwhile, cook barley according to package directions, substituting water for low sodium chicken broth if desired. Once chicken is finished, top with coriander and salsa and then serve over top of barley. Recipe Notes Nutrition Facts Mexican Chicken Stew Amount Per Serving Calories 363 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 2g 10% Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 70mg 23% Sodium 676mg 28% Potassium 810mg 23% Total Carbohydrates 38g 13% Dietary Fiber 9g 36% Sugars 8g Protein 32g 64% Vitamin A 39% Vitamin C 288% Calcium 6% Iron 18% * Percent Daily Values are based on a 2000 calorie diet. Share this Recipe Bio Twitter Facebook Google+ Pinterest Latest Posts Stephen RalphFounder at Health HaxorStephen is the Founder of Health Haxor, an active duty USAF service member, online entrepreneur and fitness buff. In between a busy schedule Stephen is an active contributor to Health Haxor and regularly posts articles related to men's health, fitness and nutrition. @healthhaxor - 8 years ago +Stephen Ralph Stephen Ralph Latest posts by Stephen Ralph (see all) Mexican Chicken Stew - September 2, 2016 Caribbean Scallop Salad and Gourmet Chocolate Peanut Butter Pancakes [Dinner and Dessert #5] - October 10, 2015 The Mediterranean Diet Plan: No Calorie Counting or Banned Foods - October 4, 2015
