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

Enjoy this comforting stew featuring tender herb-roasted chicken, perfectly complemented by a medley of roasted root vegetables and aromatic herbs. The dish is light yet satisfying, offering a warming balance ideal for any meal session.

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NUTRITION

350kcal
Protein
38.2g
Fat
6.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 medium Carrot

1 medium Parsnip

1/2 cup Yellow Onion, chopped

1 Celery Stalk, sliced

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces and toss with a dash of olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Chop the carrot, parsnip, yellow onion, and celery into uniform pieces for even cooking.

  • 4

    Combine the chicken and vegetables in a roasting pan, drizzle with the remaining olive oil, and sprinkle with additional herbs, salt, and pepper.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Transfer the roasted ingredients to a pot, add a splash of water or low-sodium chicken broth if desired, and gently simmer for an additional 5 minutes to allow flavors to meld.

  • 7

    Serve hot, enjoying the heartiness and herb-infused flavors of this comforting stew.

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

Enjoy this comforting stew featuring tender herb-roasted chicken, perfectly complemented by a medley of roasted root vegetables and aromatic herbs. The dish is light yet satisfying, offering a warming balance ideal for any meal session.

NUTRITION

350kcal
Protein
38.2g
Fat
6.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 medium Carrot

1 medium Parsnip

1/2 cup Yellow Onion, chopped

1 Celery Stalk, sliced

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces and toss with a dash of olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Chop the carrot, parsnip, yellow onion, and celery into uniform pieces for even cooking.

  • 4

    Combine the chicken and vegetables in a roasting pan, drizzle with the remaining olive oil, and sprinkle with additional herbs, salt, and pepper.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Transfer the roasted ingredients to a pot, add a splash of water or low-sodium chicken broth if desired, and gently simmer for an additional 5 minutes to allow flavors to meld.

  • 7

    Serve hot, enjoying the heartiness and herb-infused flavors of this comforting stew.