Hearty Herb-Roasted Chicken Vegetable Stew

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

Hearty Herb-Roasted Chicken Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken Vegetable Stew

Savor a warming and nourishing stew featuring succulent chicken breast, tender carrots, crisp celery, and fresh vegetables, all simmered in a savory low-sodium chicken broth with a fragrant kick of garlic and herbs. This hearty dish promises a delightful blend of textures and natural flavors, ideal for any meal of the day.

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NUTRITION

373kcal
Protein
36.2g
Fat
10.7g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

2 stalks Celery (80g)

1/2 small Onion (50g)

1 small Zucchini (100g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces, and season with salt, pepper, and mixed dried herbs.

  • 3

    Chop the carrot, celery, onion, and zucchini into uniform pieces. Mince the garlic.

  • 4

    In an oven-safe pot or Dutch oven, heat the olive oil over medium heat. Sauté the minced garlic and onion until fragrant, about 2 minutes.

  • 5

    Add the chicken pieces to the pot and lightly brown them on all sides, about 3-4 minutes.

  • 6

    Stir in the carrot, celery, and zucchini. Pour in the low-sodium chicken broth to create a light sauce.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Roast in the oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, give it a gentle stir, and adjust seasoning with additional salt and pepper if desired before serving.

Hearty Herb-Roasted Chicken Vegetable Stew

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

Hearty Herb-Roasted Chicken Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Roasted Chicken Vegetable Stew

Savor a warming and nourishing stew featuring succulent chicken breast, tender carrots, crisp celery, and fresh vegetables, all simmered in a savory low-sodium chicken broth with a fragrant kick of garlic and herbs. This hearty dish promises a delightful blend of textures and natural flavors, ideal for any meal of the day.

NUTRITION

373kcal
Protein
36.2g
Fat
10.7g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

2 stalks Celery (80g)

1/2 small Onion (50g)

1 small Zucchini (100g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces, and season with salt, pepper, and mixed dried herbs.

  • 3

    Chop the carrot, celery, onion, and zucchini into uniform pieces. Mince the garlic.

  • 4

    In an oven-safe pot or Dutch oven, heat the olive oil over medium heat. Sauté the minced garlic and onion until fragrant, about 2 minutes.

  • 5

    Add the chicken pieces to the pot and lightly brown them on all sides, about 3-4 minutes.

  • 6

    Stir in the carrot, celery, and zucchini. Pour in the low-sodium chicken broth to create a light sauce.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Roast in the oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, give it a gentle stir, and adjust seasoning with additional salt and pepper if desired before serving.