Herb-Simmered Chicken and Rice Stew with Garden Vegetables

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

Herb-Simmered Chicken and Rice Stew with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Simmered Chicken and Rice Stew with Garden Vegetables

Enjoy a warm, hearty bowl of herb-simmered chicken and rice stew loaded with garden-fresh vegetables. Tender chicken, fluffy brown rice, and a medley of carrots, celery, and zucchini come together in a light, aromatic broth spiced with garlic and fresh herbs for a comforting, balanced meal.

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NUTRITION

368kcal
Protein
41g
Fat
5.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Brown Rice

1/2 cup Diced Carrot

1/2 cup Diced Celery

1/2 cup Diced Zucchini

1 clove Minced Garlic

1 cup Low Sodium Chicken Broth

1 tsp Mixed Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add a minimal amount of cooking spray or a teaspoon of water for sautéing.

  • 2

    Add minced garlic, diced carrots, and celery. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the diced zucchini and continue to cook for another 2 minutes.

  • 4

    Stir in the chicken breast, breaking it into bite-sized pieces if pre-cooked or add raw pieces and cook until lightly browned.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked brown rice and add the fresh herbs. Season with salt and pepper.

  • 7

    Allow the stew to simmer for 5-7 minutes so the flavors meld together and the chicken is fully cooked.

  • 8

    Taste and adjust seasonings if necessary before serving.

Herb-Simmered Chicken and Rice Stew with Garden Vegetables

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

Herb-Simmered Chicken and Rice Stew with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Simmered Chicken and Rice Stew with Garden Vegetables

Enjoy a warm, hearty bowl of herb-simmered chicken and rice stew loaded with garden-fresh vegetables. Tender chicken, fluffy brown rice, and a medley of carrots, celery, and zucchini come together in a light, aromatic broth spiced with garlic and fresh herbs for a comforting, balanced meal.

NUTRITION

368kcal
Protein
41g
Fat
5.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Brown Rice

1/2 cup Diced Carrot

1/2 cup Diced Celery

1/2 cup Diced Zucchini

1 clove Minced Garlic

1 cup Low Sodium Chicken Broth

1 tsp Mixed Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add a minimal amount of cooking spray or a teaspoon of water for sautéing.

  • 2

    Add minced garlic, diced carrots, and celery. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the diced zucchini and continue to cook for another 2 minutes.

  • 4

    Stir in the chicken breast, breaking it into bite-sized pieces if pre-cooked or add raw pieces and cook until lightly browned.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked brown rice and add the fresh herbs. Season with salt and pepper.

  • 7

    Allow the stew to simmer for 5-7 minutes so the flavors meld together and the chicken is fully cooked.

  • 8

    Taste and adjust seasonings if necessary before serving.