- 2 medium (220 g) Onion
- 8 oz (227 g) Carrots
- 4 oz (113 g) Celery
- 1.5 lb (680 g) Frozen broccoli, thawed
- 2 tbsp (30 g) Minced garlic
- 2 oz (56 g) Ginger, fresh
CHICKEN
- 2 lb (907 g) Boneless skinless chicken thighs
SPICES + BROTH
- 2 tbsp (30 g) Soy sauce, low sodium, gluten free
- 2 tbsp (24 g) Chicken bouillon powder
- 1 tbsp (3 g) Thyme, dried
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 2 tsp (6 g) Cumin, ground
- 1 tsp (3 g) Black pepper, ground
- 1 tsp (2 g) Allspice, ground
- 1/2 tsp (1.5 g) Turmeric, ground
- 1/2 tsp (1.5 g) Cinnamon
- 1/2 tsp (1 g) Nutmeg, ground
- 1/2 tsp (1.5 g) Cayenne pepper
- 4 cup (960 g) Water
AT THE END
- 6 oz (170 g) Red lentil pasta
- 1/4 cup (60 g) Lemon juice
2. Cut your chicken thighs into bite sized pieces, and add to the pot
3. Add in your soy sauce, chicken bouillon, dried spices (thyme, garlic powder, onion powder, cumin, black pepper, allspice, turmeric, cinnamon, nutmeg, and cayenne), and water. Mix everything together
4. Cover and cook on low for about 6 hours, or until the chicken is at least 180F, and the vegetables are tender
5. With about 30 minutes left on the stew, cook your pasta on the stove according to instructions. Mix the cooked pasta into the finished stew, along with lemon juice. Serve
Calories: 378
Protein: 42 g
Fat: 8 g
Carbs: 37 g
Fiber: