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Chicken Stew


  • 2 tablespoons and 2 teaspoons extra virgin coconut oil, divided

  • 2 pounds skinless, boneless chicken breast halves – cut into 1 inch cubes

  • 5/8 (12 ounce) jar roasted red bell peppers, drained

  • 1-1/4 (14.5 ounce) cans diced tomatoes with juice

  • 1-1/4 (6 ounce) jars mushrooms, drained

  • 1-1/4 onion, diced

  • 1 tablespoon and 1 teaspoon minced garlic

  • salt and pepper to taste

  • 1-1/4 (16 ounce) packages shredded mozzarella cheese

Total Time: 55 min Prep: 15 min Cook: 40 min
Yield: 8 Level: easy


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
  3. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.