Let’s break out the gumbo! This Cajun-style food is hearty and healthy when you use lean chicken breast + some of our other tricks for this Chicken Gumbo 😉
Oh, and just a note - if you can’t find fresh okra, check the frozen section! Frozen okra will work just as well.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, coarsely chopped
- 1 medium celery stalk, chopped
- 1 medium green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1½ lbs raw chicken breast, boneless + skinless, cut into 1-inch strips
- 2 tbsp arrowroot or cornstarch
- 3 cups low-sodium organic chicken broth
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp ground black pepper
- 2 tsp hot pepper sauce
- 8 oz medium okra, sliced into ½ inch pieces (about 1 cup)
- 2 cups cooked brown rice
Instructions
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, carrots, celery, and bell pepper. Cook, stirring frequently, for 5-6 minutes, or until onion softens.
3. Add garlic and chicken and cook, stirring frequently, for 4-5 minutes and then set aside.
4. Add the arrowroot (or cornstarch) to broth and whisk well to blend. Then, slowly whisk the broth into the chicken mixture. Cook, stirring constantly, for 2 minutes, or until the mixture thickens slightly. It should not be lumpy.
5. Add the bay leaf, thyme, pepper, and hot sauce. Bring to a boil, stirring frequently. Then reduce the heat to medium and cook for 10-15 minutes.
6. Add the okra and cook for 10-15 additional minutes, making sure to stir regularly.
7. Remove the bay leaf and serve about ¾ cup of gumbo over ½ cup of rice.
This recipe makes 8 servings (a great way to prep lunches for you + your partner!)
Portion Fix Containers: ½ Green, 1 Yellow, ½ Red, ½ tsp.
2B Mindset Plate It: Add a side salad for a great lunch.
Have you had okra before? What are other ways you like to use it? I grew up on fried okra and now I can’t stomach the thought of it :( ha!