Quick Pot-Au-Feu(Low-Fat)
A quick, low-fat chicken and vegetable stew with aromatic herbs, perfect for a wholesome, satisfying meal in under 40 minutes.
Ingredients
- 4 boneless chicken breast halves ⓘ
- 1 teaspoon dried thyme ⓘ
- 4 cups beef broth ⓘ
- 2 large leeks, white and pale green parts only, halved lengthwise, and cut into 1-inch pieces ⓘ
- 3 large tomatoes, cut into 1/4-inch strips lengthwise
- 1 bay leaf ⓘ
- 1 large or 2 small garlic cloves, crushed ⓘ
- 1 small zucchini, cut diagonally into 1/4-inch thick slices ⓘ
- 1/4 cup chopped fresh parsley ⓘ
Instructions
- Rub the chicken breasts with 1/3 teaspoon of thyme, season with salt and pepper.
- Heat a large deep nonstick skillet and add the chicken.
- Sear quickly on both sides, about 15 minutes, then remove the chicken from the skillet.
- Add beef broth, leeks, carrots, tomatoes, bay leaf, and crushed garlic to the skillet and bring to a boil.
- Reduce heat and simmer until the vegetables are almost tender.
- Return the chicken and its juices to the skillet and simmer until the chicken is cooked through.
Nutrition & Diet Analysis (per serving)
298
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).