Tender Chicken and Crisp Vegetable Simmer Pot

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

Tender Chicken and Crisp Vegetable Simmer Pot

YOUR SOLIN GENERATED RECIPE

Tender Chicken and Crisp Vegetable Simmer Pot

Savor the hearty comfort of tender chicken simmered with crisp, colorful vegetables in a light, aromatic broth. This dish delivers a blend of lean protein and vibrant veggies, creating a satisfying meal that's both nourishing and delightfully fresh.

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NUTRITION

352kcal
Protein
46.9g
Fat
7.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

100g Zucchini

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 clove Garlic (3g)

1 cup Chicken Broth (240g)

2 sprigs Fresh Thyme (2g)

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PREPARATION

  • 1

    Prepare the vegetables by dicing the carrot, zucchini, and red bell pepper into bite-sized pieces; mince the garlic.

  • 2

    Heat the olive oil in a medium pot or deep skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the diced carrot to the pot and cook for about 2-3 minutes until it starts to soften.

  • 4

    Cut the chicken breast into 1-inch cubes and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 5

    Add the zucchini and red bell pepper to the pot, stirring to combine with the chicken and carrots.

  • 6

    Pour in the chicken broth and add the sprigs of fresh thyme. Bring the mixture to a simmer.

  • 7

    Cover and simmer for about 10-12 minutes until the chicken is fully cooked and the vegetables are tender but still crisp.

  • 8

    Season with salt and pepper to taste (optional) and serve hot.

Tender Chicken and Crisp Vegetable Simmer Pot

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

Tender Chicken and Crisp Vegetable Simmer Pot

YOUR SOLIN GENERATED RECIPE

Tender Chicken and Crisp Vegetable Simmer Pot

Savor the hearty comfort of tender chicken simmered with crisp, colorful vegetables in a light, aromatic broth. This dish delivers a blend of lean protein and vibrant veggies, creating a satisfying meal that's both nourishing and delightfully fresh.

NUTRITION

352kcal
Protein
46.9g
Fat
7.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

100g Zucchini

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 clove Garlic (3g)

1 cup Chicken Broth (240g)

2 sprigs Fresh Thyme (2g)

PREPARATION

  • 1

    Prepare the vegetables by dicing the carrot, zucchini, and red bell pepper into bite-sized pieces; mince the garlic.

  • 2

    Heat the olive oil in a medium pot or deep skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the diced carrot to the pot and cook for about 2-3 minutes until it starts to soften.

  • 4

    Cut the chicken breast into 1-inch cubes and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 5

    Add the zucchini and red bell pepper to the pot, stirring to combine with the chicken and carrots.

  • 6

    Pour in the chicken broth and add the sprigs of fresh thyme. Bring the mixture to a simmer.

  • 7

    Cover and simmer for about 10-12 minutes until the chicken is fully cooked and the vegetables are tender but still crisp.

  • 8

    Season with salt and pepper to taste (optional) and serve hot.