Vfit DetoxWeek 4

Lemon Chicken Stew


3 tablespoons coconut oil

Kosher salt

Freshly ground pepper

1 pound skinless and boneless, skinless chicken breasts, cut into 1-inch pieces

4 carrots, sliced

2 ribs celery, chopped

1 onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

5 cups low sodium veggie stock

1 cup water

3 tablespoons lemon juice

1 cup small quinoa or brown rice pasta

2 tablespoons fresh tarragon, chopped




- In an 8-quart casserole stockpot, heat 1 tablespoons of oil over medium high heat.

- Season each piece of chicken in kosher salt and pepper. Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 1 more tablespoons of the oil.

- Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.

- Add the pasta and chicken to the stockpot and cover and simmer for about 10 minutes or until pasta is tender.

- Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.


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