CHICKEN, SWEET POTATO, AND MUSHROOM STEW

Chicken, Sweet Potato, and Mushroom Stew image

I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it.

Provided by ZOYA13

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 carrots, shredded
1 (8 ounce) package baby bella mushrooms, halved
1 chicken breast, cut into small pieces, or more to taste
5 sweet potatoes, quartered, or more to taste
4 cloves garlic, minced
3 cups chicken broth
salt and ground black pepper to taste
1 (15 ounce) can kidney beans, drained and rinsed

Steps:

Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 97.4 g, Cholesterol 14.6 mg, Fat 11.6 g, Fiber 19.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 502 mg, Sugar 19.1 g