Italian Chicken and Vegetable Stew

Ingredients: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (200g) - 2 medium carrots, peeled and sliced (100g) - 2 medium potatoes, peeled and diced (200g) - 1/2 cup low-fat milk (120ml) - 1/2 cup water (120ml) - 1/2 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil (15ml)

Instructions: 1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. 2. Add the chicken and cook until browned on all sides, about 5 minutes. 3. Add the carrots and potatoes to the pot and stir to combine. 4. Sprinkle the thyme, rosemary, salt, and black pepper over the chicken and vegetables. 5. Pour in the water and milk and stir to combine. 6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. 7. Simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. 8. Serve hot, garnished with fresh herbs if desired. Nutrition Information (per serving): - Calories: 270 - Protein: 32g - Fat: 5g