Chicken Garden Medley

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 bell pepper, diced (any color)
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the Oil:

In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Sauté Chicken:

Add the chicken pieces to the pot. Season with salt and pepper, and cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set aside.

3. Cook the Vegetables:

In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant. Then add the carrots, celery, bell pepper, potatoes, and zucchini. Cook for an additional 5 minutes, stirring occasionally.

4. Combine Ingredients:

Return the browned chicken to the pot. Stir in the diced tomatoes, chicken broth, thyme, oregano, and more salt and pepper if needed.

5. Simmer:

Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 25 minutes, or until the vegetables are tender and the chicken is cooked through.

6. Add Green Beans:

Stir in the green beans and simmer for an additional 5 minutes.

7. Serve:

Ladle the stew into bowls, garnish with fresh parsley, and enjoy your hearty meal!

Feel free to adjust any ingredients or seasonings to suit your taste!