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Low Fat Chicken and Root Vegetable Stew

User Rating 3 Star Rating (1 Review)


Low Fat Chicken and Root Vegetable Stew
A hearty yet low fat fall and winter stew made with skinless, boneless chicken breasts and root vegetables, simmered in a fat-free broth and tomato sauce. Enjoy with whole grain rice or couscous, or some crusty bread.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 tsp olive oil
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 small rutabaga, chopped (about 1 cup)
  • 2 medium carrots, chopped
  • 1 small turnip, chopped (about 1 cup)
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup fat-free, reduced sodium chicken broth
  • 1 cup no-salt-added tomato sauce
  • 1 tsp thyme
  • 1 tsp oregano
  • Freshly ground black pepper


Heat oil on medium heat in a large Dutch oven. Add chicken breast pieces and cook until no longer pink. Add chopped root vegetables and garlic, and stir, cooking for 2 minutes. Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Serve with whole grain rice or crusty bread.

Serves 4.

Per Serving: Calories 201, Calories from Fat 33, Total Fat 3.8g (sat 0.6g), Cholesterol 66mg, Sodium 272mg, Carbohydrate 14g, Fiber 4.2g, Protein 28.2g

User Reviews

Reviews for this section have been closed.

 3 out of 5
Filling Meal, Member Rach.jackrussell

We made this chicken and vegetable stew last night. It was extremely filling and with rice at the side made an excellant meal. It took a little longer to cook as we wanted to make the chicken really tender and to make some of the harder vegetables abit more softer.

5 out of 5 people found this helpful.

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