Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

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

Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

A warming and hearty meal featuring tender chicken breast simmered with carrots, celery, onion, and garlic in a light, savory chicken broth. Paired with a single fluffy whole wheat biscuit that's perfectly golden and soft. This balanced dish delivers comforting flavors and a nutritious punch.

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NUTRITION

419kcal
Protein
44.2g
Fat
10g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

1/4 cup Whole Wheat Flour (30g)

1 tsp Baking Powder (4g)

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Dice the carrot, celery, and onion into small pieces. Mince the garlic.

  • 2

    In a medium pot, heat a small drizzle of olive oil over medium heat and lightly sauté the diced vegetables and garlic until they soften, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized chunks and add to the pot. Sauté lightly until the chicken is browned on the outside.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10-12 minutes until the chicken is cooked through and the vegetables are tender.

  • 5

    While the stew simmers, preheat your oven to 425°F (220°C) for the biscuits.

  • 6

    In a small bowl, combine whole wheat flour and baking powder. Stir in the low-fat milk and olive oil until just mixed to form a soft dough.

  • 7

    Scoop the biscuit dough onto a baking sheet lined with parchment paper, forming one large biscuit or two smaller ones, depending on your serving preference.

  • 8

    Bake for 12-15 minutes or until the biscuit(s) are lightly golden on top.

  • 9

    Serve the hearty chicken and vegetable stew in a bowl with the freshly baked whole wheat biscuit on the side.

Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

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

Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Stew with Fluffy Whole Wheat Biscuits

A warming and hearty meal featuring tender chicken breast simmered with carrots, celery, onion, and garlic in a light, savory chicken broth. Paired with a single fluffy whole wheat biscuit that's perfectly golden and soft. This balanced dish delivers comforting flavors and a nutritious punch.

NUTRITION

419kcal
Protein
44.2g
Fat
10g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

1/4 cup Whole Wheat Flour (30g)

1 tsp Baking Powder (4g)

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Dice the carrot, celery, and onion into small pieces. Mince the garlic.

  • 2

    In a medium pot, heat a small drizzle of olive oil over medium heat and lightly sauté the diced vegetables and garlic until they soften, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized chunks and add to the pot. Sauté lightly until the chicken is browned on the outside.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10-12 minutes until the chicken is cooked through and the vegetables are tender.

  • 5

    While the stew simmers, preheat your oven to 425°F (220°C) for the biscuits.

  • 6

    In a small bowl, combine whole wheat flour and baking powder. Stir in the low-fat milk and olive oil until just mixed to form a soft dough.

  • 7

    Scoop the biscuit dough onto a baking sheet lined with parchment paper, forming one large biscuit or two smaller ones, depending on your serving preference.

  • 8

    Bake for 12-15 minutes or until the biscuit(s) are lightly golden on top.

  • 9

    Serve the hearty chicken and vegetable stew in a bowl with the freshly baked whole wheat biscuit on the side.