Creamy Chicken and Vegetable Stew with Herbed Biscuits

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

Creamy Chicken and Vegetable Stew with Herbed Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Biscuits

Enjoy a nourishing bowl of creamy chicken and vegetable stew paired with a tender herbed biscuit. This comforting meal features succulent chicken, a medley of fresh vegetables, and a light, tangy creaminess from Greek yogurt and low‐fat milk, balanced perfectly with a soft, herbed whole wheat biscuit. Perfectly satisfying and carefully portioned to fuel your day without compromising flavor.

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NUTRITION

409kcal
Protein
44g
Fat
7.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup diced Onion

1/4 cup Low-Fat Milk

1/8 cup Low-Fat Greek Yogurt

1 cup Chicken Broth

1/2 cup Fresh Spinach

30g Whole Wheat Flour

1/2 tsp Baking Powder

1/2 tsp Olive Oil

2 tbsp Low-Fat Milk (for biscuit)

1 Egg White

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F for the biscuits while you start the stew.

  • 2

    In a large pot, sauté the diced onions in a small dash of olive oil until they become translucent.

  • 3

    Add the diced carrots and celery to the pot and cook for 3-4 minutes. Then, stir in the diced chicken breast and cook until lightly browned.

  • 4

    Pour in the chicken broth along with the low-fat milk and bring the mixture to a simmer.

  • 5

    Mix in the low-fat Greek yogurt to create a creamy texture, then add the fresh spinach and dried herbs. Allow the stew to simmer for an additional 5 minutes so the flavors meld together.

  • 6

    While the stew simmers, prepare the biscuits: In a small bowl, combine the whole wheat flour and baking powder. Stir in the olive oil, the 2 tablespoons of low-fat milk, and the egg white until just combined, being careful not to overmix.

  • 7

    Shape the biscuit dough into a small round disc and place it on a baking sheet lined with parchment paper.

  • 8

    Bake the biscuit in the preheated oven for 10-12 minutes or until lightly golden on top.

  • 9

    Ladle the hearty stew into a bowl and serve with the freshly baked herbed biscuit on the side.

Creamy Chicken and Vegetable Stew with Herbed Biscuits

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

Creamy Chicken and Vegetable Stew with Herbed Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Biscuits

Enjoy a nourishing bowl of creamy chicken and vegetable stew paired with a tender herbed biscuit. This comforting meal features succulent chicken, a medley of fresh vegetables, and a light, tangy creaminess from Greek yogurt and low‐fat milk, balanced perfectly with a soft, herbed whole wheat biscuit. Perfectly satisfying and carefully portioned to fuel your day without compromising flavor.

NUTRITION

409kcal
Protein
44g
Fat
7.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup diced Onion

1/4 cup Low-Fat Milk

1/8 cup Low-Fat Greek Yogurt

1 cup Chicken Broth

1/2 cup Fresh Spinach

30g Whole Wheat Flour

1/2 tsp Baking Powder

1/2 tsp Olive Oil

2 tbsp Low-Fat Milk (for biscuit)

1 Egg White

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F for the biscuits while you start the stew.

  • 2

    In a large pot, sauté the diced onions in a small dash of olive oil until they become translucent.

  • 3

    Add the diced carrots and celery to the pot and cook for 3-4 minutes. Then, stir in the diced chicken breast and cook until lightly browned.

  • 4

    Pour in the chicken broth along with the low-fat milk and bring the mixture to a simmer.

  • 5

    Mix in the low-fat Greek yogurt to create a creamy texture, then add the fresh spinach and dried herbs. Allow the stew to simmer for an additional 5 minutes so the flavors meld together.

  • 6

    While the stew simmers, prepare the biscuits: In a small bowl, combine the whole wheat flour and baking powder. Stir in the olive oil, the 2 tablespoons of low-fat milk, and the egg white until just combined, being careful not to overmix.

  • 7

    Shape the biscuit dough into a small round disc and place it on a baking sheet lined with parchment paper.

  • 8

    Bake the biscuit in the preheated oven for 10-12 minutes or until lightly golden on top.

  • 9

    Ladle the hearty stew into a bowl and serve with the freshly baked herbed biscuit on the side.