Healthy Recipe: Autumn Chicken Stew
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar
Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
Make-ahead tip: Cover and refrigerate for as long as 3 days.
Nutrition information per serving: 208 calories; 6 grams fat ( 1 gram sat, 4 grams mono ); 42 milligrams cholesterol; 21 grams carbohydrates; 0 grams added sugars; 19 grams protein; 4 grams fiber; 621 milligrams sodium; 630 milligrams potassium.
Moffat County School District will provide shuttle services to Moffat County High School graduation, set for 10 a.m to noon Saturday, May 25 at MCHS, 900 Finley Lane.