Hearty Herb-Roasted Chicken and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Herb-Roasted Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Root Vegetable Stew

Savor a comforting bowl of herb-infused chicken stew, where tender roasted chicken mingles with sweet carrots, earthy parsnips, and caramelized onions in a savory, aromatic broth. Every spoonful delivers a harmonious bite of herbs and rustic veggies, making it the perfect balanced meal for any time of day.

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NUTRITION

371kcal
Protein
38.8g
Fat
9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Thyme and Rosemary)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of the fresh herbs.

  • 3

    Roast the chicken breast for about 20-25 minutes or until fully cooked, then slice into bite-sized pieces.

  • 4

    While the chicken is roasting, peel and chop the carrot and parsnip into uniform cubes, and dice the half onion.

  • 5

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.

  • 6

    Add the chopped carrots and parsnip to the pot, stirring for about 3-4 minutes.

  • 7

    Pour in the low sodium chicken broth along with the remaining fresh herbs. Bring to a simmer and let it cook for another 10 minutes until the vegetables are tender.

  • 8

    Stir in the roasted chicken pieces and allow the flavors to meld for 3-5 minutes.

  • 9

    Taste and adjust seasoning if necessary, then serve hot.

Hearty Herb-Roasted Chicken and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Herb-Roasted Chicken and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Root Vegetable Stew

Savor a comforting bowl of herb-infused chicken stew, where tender roasted chicken mingles with sweet carrots, earthy parsnips, and caramelized onions in a savory, aromatic broth. Every spoonful delivers a harmonious bite of herbs and rustic veggies, making it the perfect balanced meal for any time of day.

NUTRITION

371kcal
Protein
38.8g
Fat
9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 cup Low Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Herbs (Thyme and Rosemary)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of the fresh herbs.

  • 3

    Roast the chicken breast for about 20-25 minutes or until fully cooked, then slice into bite-sized pieces.

  • 4

    While the chicken is roasting, peel and chop the carrot and parsnip into uniform cubes, and dice the half onion.

  • 5

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.

  • 6

    Add the chopped carrots and parsnip to the pot, stirring for about 3-4 minutes.

  • 7

    Pour in the low sodium chicken broth along with the remaining fresh herbs. Bring to a simmer and let it cook for another 10 minutes until the vegetables are tender.

  • 8

    Stir in the roasted chicken pieces and allow the flavors to meld for 3-5 minutes.

  • 9

    Taste and adjust seasoning if necessary, then serve hot.