Winter is upon us. So tell me, what’s better than a warm and comforting stew, especially after a long workout? For this recipe, we are making a rich stew that can be made without the chicken being if you are a vegetarian. This dish is rich in carbs and protein: the perfect combo for a post-workout meal!

So grab your pots and pans, your AG1, and let’s get cooking!

Why is chicken a good source of lean protein?

Chicken is a lean meat. It is a healthy source of animal protein. One serving of chicken breast (3oz or 85g) contains 24g of protein and 3g of fat. It is also rich in niacin (vitamin B3), selenium, and vitamins B6 and B12. These nutrients help break down macronutrients and to turn them into energy, form DNA, and promote a healthy nervous system, amongst other things. Pair it with the rich sweet potato stew and chickpeas, and you have the perfect post-workout meal!

Are sweet potatoes better than regular potatoes?

Sweet potatoes are complex carbs that can replenish your energy levels. They are packed with vitamin A, giving you well over your daily nourishment of that essential vitamin for skin, bone, and tissue health, as well as B6, which is so important for brain health and skin vibrancy. In contrast to normal potatoes, sweet potatoes are a bit lower in calories and a bit lower in carbs. They contain less starch than their regular cousins and are rich in fibers to keep you full longer!

Ingredients

  • 1 sweet potato, cut into 1.5 inches cubes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can chickpeas, drained
  • 1 can of crushed tomatoes
  • 5 tbsp olive oil
  • 2 handfuls spinach
  • 1 cup vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup greek yogurt
  • 1 bunch dill
  • 2 chicken breasts
  • Salt
  • Pepper

Method

  1. In a pot or dutch oven on medium-high heat, drizzle 2 tbsp olive oil. Add the onion and garlic. Cook until translucent. Add the potatoes. Cook for 5 minutes.
  2. Add the vegetable broth and diced tomatoes. Add the herbs, salt, and pepper.
  3. Cover with a lid for 20 minutes. Stir in the chickpeas and spinach.
  4. In a pan on medium-high heat, drizzle 1 tbsp olive oil. Cook the chicken. Slice it.
  5. In a pot, add the rest of the oil and dill. Heat for 5 minutes. Blend.
  6. Add the stew, sliced chicken, and a dollop of yogurt to a bowl—drizzle dill oil.

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