Herb-Braised Chicken with Bell Peppers and Tomatoes

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

Herb-Braised Chicken with Bell Peppers and Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken with Bell Peppers and Tomatoes

Enjoy a vibrant, herb-infused chicken dish braised with sweet bell peppers and juicy tomatoes. This dish balances tender, protein-packed chicken with the freshness of garden vegetables, accentuated by garlic and fragrant herbs, and is perfectly complemented by a side of light quinoa.

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NUTRITION

367kcal
Protein
40.8g
Fat
10.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Tomato

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Cooked Quinoa

2 tablespoons Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet, browning on all sides for about 4-5 minutes.

  • 4

    Add sliced red bell pepper and chopped tomato to the skillet.

  • 5

    Pour in the low-sodium chicken broth and toss in the mixed fresh herbs.

  • 6

    Reduce the heat to low, cover, and let simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken braises, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the braised chicken and vegetables alongside the quinoa, garnish with additional fresh herbs if desired, and serve warm.

Herb-Braised Chicken with Bell Peppers and Tomatoes

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

Herb-Braised Chicken with Bell Peppers and Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Braised Chicken with Bell Peppers and Tomatoes

Enjoy a vibrant, herb-infused chicken dish braised with sweet bell peppers and juicy tomatoes. This dish balances tender, protein-packed chicken with the freshness of garden vegetables, accentuated by garlic and fragrant herbs, and is perfectly complemented by a side of light quinoa.

NUTRITION

367kcal
Protein
40.8g
Fat
10.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Tomato

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Cooked Quinoa

2 tablespoons Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet, browning on all sides for about 4-5 minutes.

  • 4

    Add sliced red bell pepper and chopped tomato to the skillet.

  • 5

    Pour in the low-sodium chicken broth and toss in the mixed fresh herbs.

  • 6

    Reduce the heat to low, cover, and let simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken braises, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the braised chicken and vegetables alongside the quinoa, garnish with additional fresh herbs if desired, and serve warm.