Herb-Braised Chicken Stew with Root Vegetables

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

Herb-Braised Chicken Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken Stew with Root Vegetables

Savor this hearty, warming stew featuring tender herb-braised chicken paired with sweet root vegetables. The fragrant blend of rosemary, thyme, and bay leaves elevates this comfort dish, delivering a rustic flavor and nourishing balance. Perfect for a wholesome dinner experience that satisfies both taste and nutritional goals.

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NUTRITION

321kcal
Protein
34.2g
Fat
9.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1/4 cup chopped Onion (40g)

1/2 stalk Celery (20g)

1.5 tsp Olive Oil (7.5g)

1/2 cup Chicken Broth (120ml)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat until shimmering.

  • 2

    Add the chopped onion and celery to the pot, and sauté until softened and translucent.

  • 3

    Stir in the diced carrot and parsnip, cooking for another 3-4 minutes to begin softening the vegetables.

  • 4

    Add the chicken breast, cut into bite-sized chunks, and lightly brown on all sides.

  • 5

    Pour in the chicken broth and add the rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Cover the pot and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the root vegetables are tender.

  • 7

    Remove the bay leaf and herb sprigs before serving. Adjust seasoning with salt and pepper to taste.

Herb-Braised Chicken Stew with Root Vegetables

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

Herb-Braised Chicken Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken Stew with Root Vegetables

Savor this hearty, warming stew featuring tender herb-braised chicken paired with sweet root vegetables. The fragrant blend of rosemary, thyme, and bay leaves elevates this comfort dish, delivering a rustic flavor and nourishing balance. Perfect for a wholesome dinner experience that satisfies both taste and nutritional goals.

NUTRITION

321kcal
Protein
34.2g
Fat
9.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1/4 cup chopped Onion (40g)

1/2 stalk Celery (20g)

1.5 tsp Olive Oil (7.5g)

1/2 cup Chicken Broth (120ml)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat until shimmering.

  • 2

    Add the chopped onion and celery to the pot, and sauté until softened and translucent.

  • 3

    Stir in the diced carrot and parsnip, cooking for another 3-4 minutes to begin softening the vegetables.

  • 4

    Add the chicken breast, cut into bite-sized chunks, and lightly brown on all sides.

  • 5

    Pour in the chicken broth and add the rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Cover the pot and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the root vegetables are tender.

  • 7

    Remove the bay leaf and herb sprigs before serving. Adjust seasoning with salt and pepper to taste.