I was looking at different recipes that I could amend for the Whole30 Challenge. To be honest, I was getting tired of just baked meat item and roasted vegetables. Don't get me wrong, roasted vegetables had become a goldmine for me, and I couldn't get enough roasted Brussel sprouts. I would rather have that stay longer than the kale obsession. As much as there were wonderful recipes available online, I simply just wasn't intrigued tonight, so I ventured out on my own.
I made this dish mainly from what I had in the fridge. I knew I wanted soup or stew, and I wanted to use the fresh oregano that I had. I didn't know if this was going to turn out well. I wasn't a master chef, I was simply a recipe-tryer, and blogged about it. I just knew whether a recipe needed salt or not, and that was the extent of me developing any recipes. But I tried with this one, and I must say, it tasted great. 6 servings.
- 4 tsp canola oil, divided
- 4 boneless, skinless chicken breasts, cubed
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 8oz sliced mushrooms
- 1 (14oz) petite diced tomatoes
- 2 tbsp chopped fresh parsley
- 1 1/2 tbsp chopped fresh oregano
- 2 tsp salt, divided
- 2 tsp freshly ground black pepper, divided
- 1/2 tbsp chili powder
- 1/2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1/8 tsp ground cloves
- 2 cups fat-free, lower-sodium chicken broth
- Heat 2 tsp oil in a Dutch oven over medium-high heat. Add half of chicken to pan, sprinkle with 1/2 tsp salt and 1/2 tsp pepper; cook 6 minutes, browning on all sides. Remove chicken from pan. Repeat with the rest of the chicken.
- Add remaining 2 tsp to pan; swirl to coat. Add onion, celery, mushrooms, remaining salt and pepper, chili powder, garlic powder, and cayenne pepper; saute 5 minutes, stirring occasionally. Add tomatoes, parsley, oregano, ground cloves, and chicken broth; bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 25 minutes. Enjoy!