You can make this for the whole family, or save single portion sizes to thaw out later for a quick, easy and healthy meal.

Chicken Stew
-2 whole chicken breasts
-2 cups water
-1 celery cut into 2 inch pieces
-½ teaspoon salt ½ pound zucchini
-½ clove garlic, crushed
-1 14 ounce can tomatoes (don’t drain the juice)
-1 teaspoon curry powder
-¼ teaspoon dried thyme
-Dash cayenne pepper
-¼ medium onion
-½ diced green pepper
-1 teaspoon vegetable oil
-½ bay leaf

Place chicken in a medium pan with water, bay leaf, celery, and ½ teaspoon salt. Bring to a boil, reduce heat, and simmer 30 minutes, or until chicken is tender.

Cool chicken in broth in the refrigerator overnight, or until fat is fully solid, Remove every trace of fat.

Cut up chicken into bite-sized pieces, discarding the skin. Save 1 cup of the broth.

In the same pot, cook the onion, peppers, garlic, and seasonings in the oil for a few minutes. Add in the tomatoes, zucchini, and broth and simmer 5 minutes, until the zucchini is tender. Add the chicken and heat through.

Serves four.