Chicken & Vegetable Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, nutrient-dense stew designed for the Whole30 reintroduction phase, balancing lean protein with vibrant vegetables for sustained energy. This Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Comfort Food cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
  2. Step 2: Add 1 lb boneless, skinless chicken thighs and cook for 4-5 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add 2 diced peeled carrots and 1 diced medium zucchini to the pot, stirring for 2 minutes until slightly softened.
  4. Step 4: Return chicken to the pot, pour in 2 cups low-sodium chicken broth, and stir in 1 tsp chopped fresh thyme.
  5. Step 5: Bring to a gentle simmer, cover, and cook for 20-25 minutes until chicken is tender and vegetables are fork-tender, stirring once halfway through.

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