Shredded Chicken Vegetable Stew with Fresh Cucumber Salad
Tender shredded chicken simmered with zucchini and celery in a savory broth, paired with a crisp cucumber and tomato salad. High in protein and low in carbs for a comforting keto lunch.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Ellie + Lila
Ellie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat extra virgin olive oil in a…
- 01
Heat extra virgin olive oil in a…
Heat extra virgin olive oil in a medium saucepan over medium heat, 350°F (175°C).
Tap card to mark done - 02
Add diced celery
Add diced celery, sliced zucchini, and minced garlic to the saucepan. Cook for 4 to 5 minutes until vegetables begin to soften.
Look for: vegetables begin to soften
Tap card to mark done - 03
Pour in low-sodium chicken broth and add…
Pour in low-sodium chicken broth and add shredded cooked chicken breast. Bring the mixture to a simmer for 10 minutes to combine flavors.
Allow: 10 minutes
Tap card to mark done - 04
Prepare the salad by combining sliced cucumber…
While the stew simmers, prepare the salad by combining sliced cucumber and cherry tomatoes in a small bowl.
Tap card to mark done - 05
Drizzle the salad with olive oil and…
Drizzle the salad with olive oil and lemon juice, tossing gently to coat.
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Season the stew with a pinch of…
Season the stew with a pinch of sea salt and dried thyme before removing from heat.
Tap card to mark done - 07
Ladle the hot chicken stew into a…
Ladle the hot chicken stew into a bowl and serve immediately alongside the fresh salad.
Ready when: everything is assembled and ready to enjoy
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