Healthy Facts:
- Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
- Chickpeas are packed with fiber that keep you full, improve cholesterol and support a healthy lifestyle
- Lycopene, from tomatoes, has the ability to reduce triglycerides and bad cholesterol in the blood
- Lentils pack a punch full of folate and magnesium, both of which contribute to a healthy heart and body
- Onions are high in quercetin, a cancer-fighting flavonoid that protects the body from oxidative stress and free radicals
- Zucchinis are full of water and fiber, making them a low-calorie food perfect for weight control
75 Min Cook Time |12 Min Prep Time | Serves 6 |471 Calories per Serving
Ingredients
- 2 tablespoons olive oil
- 4 whole skinless chicken thighs
- 1 small onion, chopped
- 1 medium-stalk celery, chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 14.5-oz. can chickpeas, drained
- 1 28-oz. can whole plum tomatoes, with juice
- 6 cups low-sodium chicken stock
- 1/4 cup red lentils
- 1/2 cup long-grain rice
- 1/4 cup lemon juice
- 1/2 cup cilantro, chopped
- 1 medium zucchini, sliced into 1/4-inch rounds
What You Need
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Large stock pot with lid
- Wooden spoon
How To Make It
- In a large stock pot, heat the olive oil over medium-high heat. Add the chicken thighs and cook for 3 minutes on each side.
- Add the zucchini, onions, celery, spices and chickpeas and cook for 3 minutes to heat the spices.
- Pour in the tomatoes (with their juice), stock, lentils, and rice. Bring the mixture to a boil over medium-high heat, cover, reduce the heat to low, and simmer for 1 hour and 15 minutes.
- Stir in the lemon juice and divide the stew into six bowls. Garnish each bowl with 2 tablespoons of chopped cilantro and serve.
