Chicken and Hearty Vegetable Stew with Fluffy Biscuits

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

Chicken and Hearty Vegetable Stew with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Chicken and Hearty Vegetable Stew with Fluffy Biscuits

Enjoy a comforting bowl of tender chicken and vibrant vegetables simmered in a savory broth, perfectly paired with a light, fluffy whole wheat biscuit. This wholesome dish delivers a satisfying mix of textures and flavors, from the juicy chicken to the rich, aromatic stew and the soft, airy biscuit baked to perfection.

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NUTRITION

562kcal
Protein
50.3g
Fat
11.8g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Onion (70g)

1 cup Diced Tomatoes (240g)

1 cup Low Sodium Chicken Broth (240g)

0.5 cup Whole Wheat Flour (60g)

1 tsp Baking Powder (4g)

1/3 cup Low Fat Milk (80g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for baking the biscuits later.

  • 2

    In a medium pot, combine the chicken breast, diced carrot, celery, onion, diced tomatoes, and chicken broth. Bring to a simmer over medium heat.

  • 3

    Allow the stew to simmer gently for 20-25 minutes until the chicken is fully cooked and the vegetables are tender. Season with salt and pepper to taste if desired.

  • 4

    While the stew simmers, mix the whole wheat flour and baking powder in a small bowl. Stir in the low fat milk and olive oil until a soft dough forms.

  • 5

    Drop small spoonfuls of the biscuit dough onto a parchment-lined baking sheet, flattening them slightly to form rounds.

  • 6

    Bake the biscuits in the preheated oven for about 10-12 minutes or until they are lightly golden and fluffy.

  • 7

    To serve, ladle a generous portion of the hearty stew into a bowl and top with a freshly baked biscuit. Enjoy this delightful dish warm.

Chicken and Hearty Vegetable Stew with Fluffy Biscuits

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

Chicken and Hearty Vegetable Stew with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Chicken and Hearty Vegetable Stew with Fluffy Biscuits

Enjoy a comforting bowl of tender chicken and vibrant vegetables simmered in a savory broth, perfectly paired with a light, fluffy whole wheat biscuit. This wholesome dish delivers a satisfying mix of textures and flavors, from the juicy chicken to the rich, aromatic stew and the soft, airy biscuit baked to perfection.

NUTRITION

562kcal
Protein
50.3g
Fat
11.8g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 Celery Stalk (40g)

1 small Onion (70g)

1 cup Diced Tomatoes (240g)

1 cup Low Sodium Chicken Broth (240g)

0.5 cup Whole Wheat Flour (60g)

1 tsp Baking Powder (4g)

1/3 cup Low Fat Milk (80g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F for baking the biscuits later.

  • 2

    In a medium pot, combine the chicken breast, diced carrot, celery, onion, diced tomatoes, and chicken broth. Bring to a simmer over medium heat.

  • 3

    Allow the stew to simmer gently for 20-25 minutes until the chicken is fully cooked and the vegetables are tender. Season with salt and pepper to taste if desired.

  • 4

    While the stew simmers, mix the whole wheat flour and baking powder in a small bowl. Stir in the low fat milk and olive oil until a soft dough forms.

  • 5

    Drop small spoonfuls of the biscuit dough onto a parchment-lined baking sheet, flattening them slightly to form rounds.

  • 6

    Bake the biscuits in the preheated oven for about 10-12 minutes or until they are lightly golden and fluffy.

  • 7

    To serve, ladle a generous portion of the hearty stew into a bowl and top with a freshly baked biscuit. Enjoy this delightful dish warm.