Creamy Chicken and Vegetable Stew

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

Creamy Chicken and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew

Savor a hearty yet light stew featuring tender chicken breast simmered with a medley of fresh vegetables and finished with a silky touch of nonfat Greek yogurt. This balanced meal offers a comforting blend of textures and flavors, perfect for a nourishing lunch or dinner.

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NUTRITION

350kcal
Protein
46.2g
Fat
9.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Greek Yogurt

1 medium Carrot

1 stalk Celery

1/4 medium Yellow Onion

1/2 cup White Button Mushrooms

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces; season lightly with salt and pepper.

  • 3

    Chop the carrot, celery, and onion, and slice the mushrooms.

  • 4

    Add the chicken to the saucepan and lightly brown for 4-5 minutes.

  • 5

    Stir in the chopped vegetables and mushrooms, cooking for an additional 3 minutes.

  • 6

    Pour in the chicken broth, bring the mixture to a simmer, and cook for 10 minutes until the vegetables are tender.

  • 7

    Reduce the heat to low and gently stir in the Greek yogurt to create a creamy consistency. Adjust salt and pepper as needed.

  • 8

    Simmer for another 2 minutes, ensuring the stew is heated thoroughly, then serve warm.

Creamy Chicken and Vegetable Stew

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

Creamy Chicken and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew

Savor a hearty yet light stew featuring tender chicken breast simmered with a medley of fresh vegetables and finished with a silky touch of nonfat Greek yogurt. This balanced meal offers a comforting blend of textures and flavors, perfect for a nourishing lunch or dinner.

NUTRITION

350kcal
Protein
46.2g
Fat
9.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Greek Yogurt

1 medium Carrot

1 stalk Celery

1/4 medium Yellow Onion

1/2 cup White Button Mushrooms

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Dice the chicken breast into bite-sized pieces; season lightly with salt and pepper.

  • 3

    Chop the carrot, celery, and onion, and slice the mushrooms.

  • 4

    Add the chicken to the saucepan and lightly brown for 4-5 minutes.

  • 5

    Stir in the chopped vegetables and mushrooms, cooking for an additional 3 minutes.

  • 6

    Pour in the chicken broth, bring the mixture to a simmer, and cook for 10 minutes until the vegetables are tender.

  • 7

    Reduce the heat to low and gently stir in the Greek yogurt to create a creamy consistency. Adjust salt and pepper as needed.

  • 8

    Simmer for another 2 minutes, ensuring the stew is heated thoroughly, then serve warm.