• Course: Main Course
• Features: Make-Ahead Recipes, Gluten-Free, Fast, Healthy

Ingredients:

• 1 tablespoon olive oil
• 2 (about 10 ounces) boneless, skinless chicken breasts, cut crosswise in half, then each half cut into thin strips
• 1 medium onion, cut into thin wedges
• 1 stalk celery, cut crosswise into 1/2-inch pieces
• 1 medium carrot, cut into 1/2-inch pieces
• 2 medium cloves garlic, minced
• 1 cup low-sodium, nonfat chicken broth
• 14 ounces canned no-sodium diced tomatoes, plus their juices
• 2 medium skin-on red potatoes, cut into 1-inch pieces
• 1 teaspoon dried herbes de Provence, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt and pepper, stirring to combine. Bring to a boil, then reduce the heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and the potatoes are fork-tender. Serve hot.

When recipes call for celery, Tracy Dahl buys small packages or tubs of pre-cut sticks rather than celery hearts or leafy bunches of stalks. The sticks often come packed in water, so they aren't as dried-out as cut celery from a salad bar.

Recipe Source:

Adapted from a recipe at RunnersWorld.com.

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