Chicken and Sweet Potato Stew

Annette Driscoll

Preparation Time: 10 minutes-Total time: 3 to a 8 hours (slow cooker)

5 slices turkey bacon, chopped

1 yellow onion, diced

1 ½ pounds boneless, skinless chicken breasts

½ cup uncooked quinoa or brown or wild rice

½ cup organic chicken broth

⅓ cup red wine vinegar

⅔ cup sliced green onions (scallions) white and green parts

1 tablespoon minced garlic

1 tablespoon sea salt

¼ pound mushrooms, sliced

½ teaspoon black pepper

4 sweet potatoes, cut into quarters

½ teaspoon fresh thyme leaves

6 cups figs, kiwis, papaya, or any Phase 1 fruit

Heat a nonstick skillet over medium heat and cook the turkey bacon for about 5 minutes, until slightly browned. Remove the bacon from the pan and drain on paper towels. Add the chicken breasts and cook for 3 to 4 minutes or until browned on one side. Turn each breast over, add 2 tablespoons of the chicken broth, and cook for an additional 3 minutes.

Put the bacon and chicken in a slow cooker or crock-pot and then add the remaining ingredients, except the fruit. Cook for 3 to 4 hours on high or 6 to 8 hours on low.

Serve the stew hot with 1 cup of the fruit per serving.

TIP: Because sweet potatoes also contain stach, I like to use a little less quinoa in this recipe to keep your body in burn, not storage mode.

phase 1 or 3

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