@danielledean735: 🍋🌿 Mediterranean Salsa Verde Chicken Stew A fresh Mediterranean-inspired chicken stew with tender chicken, white beans, zucchini, tomatoes, spinach, herbs, lemon, and a vibrant homemade Mediterranean salsa verde. It has plenty of flavor without being heavy and works beautifully as a late-summer dinner. Prep Time: 20 minutes Cook Time: 35 minutes Servings: 6 🛒 Ingredients Chicken Stew 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 3 cloves garlic, minced 1 medium zucchini, diced 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1 (15-ounce) can cannellini beans, drained and rinsed 4 cups low-sodium chicken broth 2 cups baby spinach 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon smoked paprika ¼ teaspoon crushed red pepper flakes, optional ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper Juice of ½ lemon 🌿 Mediterranean Salsa Verde This version skips the traditional tomatillo salsa and uses a bright Mediterranean herb sauce instead. 1 packed cup fresh parsley ½ cup fresh basil ¼ cup fresh mint 2 tablespoons fresh dill 1 small garlic clove 2 tablespoons capers, drained 3 tablespoons fresh lemon juice 1 teaspoon lemon zest ⅓ cup extra-virgin olive oil ½ teaspoon dried oregano Pinch of sea salt Freshly ground black pepper For Serving Crumbled feta Fresh parsley Fresh basil Lemon wedges Extra salsa verde Whole-grain crusty bread or warm whole-wheat pita 👩‍🍳 Instructions 1. Start with the salsa verde. Add the parsley, basil, mint, dill, garlic, capers, lemon juice, lemon zest, olive oil, oregano, salt, and pepper to a food processor. 2. Pulse until finely chopped and saucy but not completely puréed. You want to see little pieces of the fresh herbs. Set aside. 3. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. 4. Season the chicken lightly with salt and pepper. Add it to the pot and cook for about 4–5 minutes, stirring occasionally, until lightly golden. It doesn't need to be completely cooked yet. Transfer to a plate. 5. Add the remaining tablespoon of olive oil to the pot. 6. Add the onion, zucchini, and red bell pepper. Cook for 5–6 minutes, until the vegetables begin to soften. 7. Add the garlic, oregano, cumin, smoked paprika, and red pepper flakes. Cook for about 30 seconds, until fragrant. 8. Add the cherry tomatoes and cook for another 2 minutes. 9. Return the chicken to the pot and add the cannellini beans and chicken broth. 10. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. 11. Stir in the spinach and allow it to wilt for about 1–2 minutes. 12. Turn off the heat. Stir approximately ½ cup of the Mediterranean salsa verde into the stew along with the juice of half a lemon. 13. Taste and adjust the lemon, herbs, salt, or pepper as desired. 14. Ladle into bowls and spoon a little additional salsa verde over each serving. 15. Finish with crumbled feta, fresh parsley, basil, and a lemon wedge. 🥖 What to Serve With It A slice of toasted whole-grain bread rubbed with fresh garlic would be fantastic for soaking up the broth. You could also serve the stew with whole-wheat pita, quinoa, farro, or a simple cucumber-tomato salad. 🫘 Want It Thicker? Before adding the spinach, mash about ½ cup of the cannellini beans against the side of the pot and stir them back into the broth. They'll naturally make the stew thicker and creamier without needing flour or heavy cream. Approximate Nutrition Per serving: Calories: 385 Protein: 36 g Carbohydrates: 27 g Fat: 16 g Fiber: 7 g ☀️ Late-summer tip: If you have fresh garden zucchini, tomatoes, basil, parsley, or mint, this is an especially good recipe for using them up. The fresh salsa verde should be added toward the end of cooking so those bright herb and lemon flavors don't get cooked away. #everyone #followers #highlights #mediterraneanfood #mediterraneanstyle

Danielle

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Thursday 27 August 2026 16:28:18 GMT