YOUR SOLIN GENERATED RECIPE
Tender Herb-Braised Chicken with Root Vegetables
Enjoy a comforting bowl of tender herb-braised chicken paired with a medley of roasted root vegetables. The succulent chicken breast is gently simmered with carrots, parsnips, red onion, and baby potatoes in a flavorful, aromatic chicken broth infused with herbs. A light drizzle of olive oil adds a subtle richness, making this dish a perfect balanced meal with vibrant textures and warm, satisfying flavors.
INGREDIENTS
4.5 ounces Chicken Breast (Skinless)
1 medium Carrot
1 small Parsnip
1/4 cup Red Onion
1 medium Baby Potato
1/2 cup Low-Sodium Chicken Broth
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs
PREPARATION
Begin by prepping your ingredients: slice the carrot and parsnip into bite-sized rounds, chop the red onion, and halve the baby potato if desired.
Season the chicken breast lightly with salt, pepper, and the mixed dried herbs.
Heat the olive oil in a medium-sized skillet or Dutch oven over medium heat. Sear the chicken breast on both sides until lightly browned, about 2-3 minutes per side.
Remove the chicken from the pan and set aside. In the same pan, add the chopped red onion and cook until translucent, about 2 minutes.
Add the carrots, parsnips, and baby potato to the pan, stirring to combine with the onions. Allow the vegetables to sauté for another 3-4 minutes.
Return the chicken to the pan and pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer.
Cover the pan, reduce heat to low, and let it braise for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasonings if necessary. Serve warm and enjoy your comforting, nutrient-packed meal.