Healthy Chicken Stew for the Broke College Kid

INGREDIENTS -

1 boneless, skinless chicken breast, precooked and shredded -

          Total Fat - 1g, Total Carbs - 0g, Total Protein - 27g

Half of an onion, diced -

          Total Fat - 0.08g, Total Carbs - 7.4g, Total Protein - .87g

1/2 cup of thinly diced Portobello mushrooms -

          Total Fat - 0.3g, Total Carbs - 7.4g, Total Protein - 2g

1 cup of baby spinach leaves -

          Total Fat - 0.1g, Total Carbs - 1.1g, Total Protein - 0.9g

2 1/4  cups of water

4 minced garlic cloves -

          Total Fat - 0.0g, Total Carbs - 0.0g, Total Protein - 0.0g

5 plum tomatoes -

          Total Fat - 0.0g, Total Carbs - 5.0g, Total Protein - 1.0g

8 ounces of black beans -

          Total Fat - 0.0g, Total Carbs - 56g, Total Protein - 16g

1 tbsp of olive oil (for cooking the veggies)

Total Macros:

Fat - 2.96 grams

Carbohydrates - 76.9 grams

Protein - 47.77 grams

Using a medium-sized sauce pan, heat the olive oil at a high heat. After the pan is hot, add the chicken, the onions, the mushrooms and the garlic cloves. Stir.

After about 7 minutes (or until the chicken is cooked thoroughly) add beans, tomatoes and 2 and a quarter (1/4) cups of water. Increase heat to high and let the stew boil for a minute.

After a minute of bubbling, reduce the heat and let the stew simmer. Add the baby spinach leaves. Stir. Add more water if needed. Turn the heat off and put a lid on the sauce pan. Let the stew rest for 5 minutes before serving.