Tomato Chicken Stew

I figured tonight was a good night to cook chicken. Mostly because I bought a bunch of chicken at the store the other day and haven't had any creative inspiration on cooking it. Since I'm trying to eat smaller portions of meat, I've been really into one pot meals. This way a scarce amount of meat doesn't seem as noticeable if you can fill up on veggies. I've never made anything quite like this but it was really tasty. I'll definitely be making it again.

Tomato Chicken Stew

10 oz chicken breast
1 tbsp olive oil
1 onion
3 cloves of garlic
2 carrots
2 stalks of celery
1 bell pepper (I used red)
1 can of green beans
1 large baking potato or two smaller ones
1 tsp oregano
1 tsp thyme
1/2 tsp turmeric
1 can of diced tomatoes or tomato sauce
about 1 1/2 cups of chicken broth
2 tbsp flour

Dice onion and garlic. Pour oil in very large skillet or pot on low heat and add the onion and garlic. Chop carrots, bell pepper and celery and add to the onions. Cut potato into moons and add that to the skillet. Cook for a few minutes on medium heat to get the potatoes started cooking. Add seasonings: oregano, thyme, turmeric, salt and pepper. Cut chicken into small squares. Add to the skillet. Add a can of tomato sauce or diced tomatoes. (I didn't have tomato sauce but I didn't really want chunks of tomato, so I pureed it in my blender.) Drain the green beans and add them to the skillet too. In a small bowl mix 1/2 cup of chicken broth and the flour whisking with a fork until there are no lumps. Pour into the skillet and stir. Add more chicken broth depending on how thick you want it. Bring to a simmer and cook covered for about 15 minutes or until chicken is cooked through. Do not boil or the chicken will get tough.

weight watchers: Serves 4 at 4 pts per serving.
-Amanda