This unusual combination of layers the flavors of onion, turmeric w/ripe summer fruit and zesty time. Makes 2 servings so you can freeze and save it.


  • 1 tbs extra virgin olive oil
  • 1 clove garlic, smashed and minced
  • ½ small red onion, thinly sliced
  • ½ tsp turmeric powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ zucchini, sliced
  • 1 peach cut into thick slices
  • ½ corn on the cob, kernels
  • 2 tbs chicken drippings (optional)
  • 1 cup canned organic northern beans, rinsed
  • ½ lime, juiced
  • 1 cup roasted chicken, breast and thigh meat
  • 1/3 cup farro, cooked
  • 1 cup chicken stock
  • 2 cups baby spinach
  • 2 handfuls of arugula
  • Chopped cucumber


  • In a large skillet, combine olive oil with garlic and red onion. Soften onions on med. Heat, about 3 minutes.
  • Add turmeric, salt and pepper. Stir to combine.
  • Add zucchini, peach slices, and corn. Quickly sauté until golden, about 3 minutes.
  • Add chicken drippings, beans, and lime juice to the pan.
  • Add chicken breast and cooked farro.
  • Add 1 cup of chicken stock and bring mixture to a simmer. Then add the spinach to wilt.
  • Divide between two containers and store in the fridge.

Simple Side Salad:

  • Place 1 cucumber in container with arugula
  • Store in fridge and slice fresh the day of

At work or when you get home from work:

  • Reheat stew in a small saucepan or in the microwave on low until warm.
  • Enjoy w/a side salad or arugula and cucumbers dressed with a lemon or lime wedge, oregano oil, and turmeric salt shaker.

To print this recipe click here: Peach and Zucchini Chicken Stew

Futhermore Editors, Equinox 7/17