Ingredients
6
6 servings
- •2 tablespoons olive oil
- •2 skinless, boneless chicken breasts, cubed
- •2 medium sweet potatoes, cubed
- •0.5 medium red onion, chopped
- •1 small eggplant, cubed
- •2 cloves garlic, minced
- •1 tablespoon minced fresh ginger root
- •2 teaspoons ground turmeric
- •0.5 cup low-sodium chicken broth, or more as needed
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
- Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 183
- Carbohydrate: 24g
- Fat: 6g
- Fiber: 5g
- Protein: 10g
- Sugar: 6g
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