Hearty Herb-Roasted Chicken and 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 Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Vegetable Stew

Savor a comforting bowl of herb-roasted chicken and vegetable stew, featuring tender chunks of chicken breast bathed in a fragrant broth with carrots, celery, and onions. This rustic, heartwarming dish is infused with a medley of herbs, offering a nourishing and balanced meal perfect for any time of day.

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NUTRITION

361kcal
Protein
48.9g
Fat
10.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

50g Carrot, diced

50g Celery, diced

50g Onion, diced

1 cup Low-Sodium Chicken Broth

0.33 cup Diced Tomatoes

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pat the chicken breast dry and season with salt, pepper, and mixed herbs.

  • 2

    In a skillet, heat the olive oil over medium-high heat. Sear the chicken breast on each side for about 2-3 minutes until lightly browned.

  • 3

    Transfer the seared chicken to an oven-safe pot. Add the diced carrots, celery, and onion around the chicken.

  • 4

    Pour in the low-sodium chicken broth and diced tomatoes over the vegetables and chicken.

  • 5

    Cover the pot with a lid and place it in the preheated oven. Roast for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove the pot from the oven, let it rest for a few minutes, and then shred or chop the chicken into bite-sized pieces if desired.

  • 7

    Stir the stew gently to combine all flavors and serve warm.

Hearty Herb-Roasted Chicken and 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 Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken and Vegetable Stew

Savor a comforting bowl of herb-roasted chicken and vegetable stew, featuring tender chunks of chicken breast bathed in a fragrant broth with carrots, celery, and onions. This rustic, heartwarming dish is infused with a medley of herbs, offering a nourishing and balanced meal perfect for any time of day.

NUTRITION

361kcal
Protein
48.9g
Fat
10.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

50g Carrot, diced

50g Celery, diced

50g Onion, diced

1 cup Low-Sodium Chicken Broth

0.33 cup Diced Tomatoes

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pat the chicken breast dry and season with salt, pepper, and mixed herbs.

  • 2

    In a skillet, heat the olive oil over medium-high heat. Sear the chicken breast on each side for about 2-3 minutes until lightly browned.

  • 3

    Transfer the seared chicken to an oven-safe pot. Add the diced carrots, celery, and onion around the chicken.

  • 4

    Pour in the low-sodium chicken broth and diced tomatoes over the vegetables and chicken.

  • 5

    Cover the pot with a lid and place it in the preheated oven. Roast for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove the pot from the oven, let it rest for a few minutes, and then shred or chop the chicken into bite-sized pieces if desired.

  • 7

    Stir the stew gently to combine all flavors and serve warm.