Tender 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.

Tender Braised Chicken with Bell Peppers and Tomatoes

YOUR SOLIN GENERATED RECIPE

Tender Braised Chicken with Bell Peppers and Tomatoes

Savor the delightful medley of lightly braised chicken paired with sweet red bell peppers and juicy tomatoes, all simmered in a flavorful broth with aromatic garlic and onion. This dish is finished with a boost of protein-packed quinoa, offering a balanced, vibrant meal perfect for dinner.

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NUTRITION

439kcal
Protein
43g
Fat
10.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Tomato (123g)

1/2 small Onion (50g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

1/2 cup Chicken Broth (120ml)

1/2 cup Cooked Quinoa (92g)

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Once the oil is warmed, add the chicken breast and sear on both sides until lightly browned, about 2-3 minutes per side.

  • 3

    Add the chopped garlic and diced onion to the skillet. Sauté until the onion becomes translucent and fragrant, about 2 minutes.

  • 4

    Stir in sliced red bell pepper and chopped tomato. Allow the vegetables to soften for about 2 minutes.

  • 5

    Pour in the chicken broth, reduce the heat to low, and cover the skillet. Let the chicken and vegetables braise together for 10-12 minutes, or until the chicken is fully cooked and tender.

  • 6

    While braising, warm the cooked quinoa if needed.

  • 7

    Serve the braised chicken and vegetables over a bed of quinoa, spooning the flavorful broth over the top.

Tender 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.

Tender Braised Chicken with Bell Peppers and Tomatoes

YOUR SOLIN GENERATED RECIPE

Tender Braised Chicken with Bell Peppers and Tomatoes

Savor the delightful medley of lightly braised chicken paired with sweet red bell peppers and juicy tomatoes, all simmered in a flavorful broth with aromatic garlic and onion. This dish is finished with a boost of protein-packed quinoa, offering a balanced, vibrant meal perfect for dinner.

NUTRITION

439kcal
Protein
43g
Fat
10.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Tomato (123g)

1/2 small Onion (50g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

1/2 cup Chicken Broth (120ml)

1/2 cup Cooked Quinoa (92g)

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a medium skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Once the oil is warmed, add the chicken breast and sear on both sides until lightly browned, about 2-3 minutes per side.

  • 3

    Add the chopped garlic and diced onion to the skillet. Sauté until the onion becomes translucent and fragrant, about 2 minutes.

  • 4

    Stir in sliced red bell pepper and chopped tomato. Allow the vegetables to soften for about 2 minutes.

  • 5

    Pour in the chicken broth, reduce the heat to low, and cover the skillet. Let the chicken and vegetables braise together for 10-12 minutes, or until the chicken is fully cooked and tender.

  • 6

    While braising, warm the cooked quinoa if needed.

  • 7

    Serve the braised chicken and vegetables over a bed of quinoa, spooning the flavorful broth over the top.