Bariatric-Friendly Chicken and Black Bean Verde Stew Recipe
This Bariatric-Friendly Chicken and Black Bean Verde Stew is a bright, protein-packed stew that balances tangy tomatillos, tender shredded chicken, and gentle black beans. It’s flavorful and filling while remaining low in calories and easy to digest — perfect for post-bariatric meal plans, weeknight dinners, and meal prep.
Ingredients
- 500 g boneless skinless chicken breast trimmed & cut into large pieces
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb tomatillos husked & chopped (or 2 cups canned no-salt tomatillos)
- 1 cup low-sodium chicken broth
- 1 cup cooked black beans drained & rinsed
- 1 medium green bell pepper diced
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Juice of 1 lime
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Season chicken lightly and sear 2 min per side; remove.
- Sauté onion and green pepper 4–6 minutes; add garlic, cumin, oregano and cook 30 seconds.
- Add tomatillos and broth; simmer 4–5 minutes.
- Return chicken to pot, cover and simmer 12–15 minutes until cooked.
- Stir in black beans, simmer 3–4 minutes. Remove chicken, shred, and return to pot.
- Add lime juice, adjust seasoning, garnish with cilantro, and serve.