CASHEW BUTTER CHICKEN STEW by Oxygen Magazine
Ready in 20 minutes.
INGREDIENTS:2 cups chopped red onion1 red bell pepper, sliced into strips1/2 tsp ground black pepper, divided3 cups low sodium chicken broth1 lb chicken breast, cubed1/4 cup fresh curly parsley, chopped1 medium granny smith apple, cored and cubed1 cup frozen lima beans1/4 tsp kosher salt1/4 tsp cayenne pepper1/2 cup cashew butter, unsaltedMETHOD:In a large no-stick pan/pot, saute onions, pepper and 1/4 tsp of black pepper for 4 minutes. Add broth, chicken breast and parsley. Cover and bring to a boil. Simmer until chicken is cooked through. Remove chicken and set aside.Add apple, lima beans, salt, cayenne pepper and remaining black pepper to the broth. Cover and simmer for 10 minutes. Uncover and whisk in cashew butter until well blended. Return chicken to pot.Nutrients per serving (recipe makes 8 servings):Calories: 188, Total Fats: 11gSat Fat: 2g, trans fat: 0gSodium 119 mg,total Carb: 14gFiber: 2 g, Sugars: 3g,Protein 11gr, Iron: 2 mgNote: Marilyse likes to put my red peppers near the end so they don’t get mushy.Enjoy!

CASHEW BUTTER CHICKEN STEW by Oxygen Magazine

Ready in 20 minutes.

INGREDIENTS:
2 cups chopped red onion
1 red bell pepper, sliced into strips
1/2 tsp ground black pepper, divided
3 cups low sodium chicken broth
1 lb chicken breast, cubed
1/4 cup fresh curly parsley, chopped
1 medium granny smith apple, cored and cubed
1 cup frozen lima beans
1/4 tsp kosher salt
1/4 tsp cayenne pepper
1/2 cup cashew butter, unsalted

METHOD:
In a large no-stick pan/pot, saute onions, pepper and 1/4 tsp of black pepper for 4 minutes. Add broth, chicken breast and parsley. Cover and bring to a boil. Simmer until chicken is cooked through. Remove chicken and set aside.

Add apple, lima beans, salt, cayenne pepper and remaining black pepper to the broth. Cover and simmer for 10 minutes. Uncover and whisk in cashew butter until well blended. Return chicken to pot.

Nutrients per serving (recipe makes 8 servings):
Calories: 188, Total Fats: 11g
Sat Fat: 2g, trans fat: 0g
Sodium 119 mg,
total Carb: 14g
Fiber: 2 g, Sugars: 3g,
Protein 11gr, Iron: 2 mg

Note: Marilyse likes to put my red peppers near the end so they don’t get mushy.

Enjoy!

  1. thinkhappythoughtsornot said: Sounds good! But can you substitute peanut butter or something else for cashew butter?
  2. haveyourcakeandbefittoo posted this