Creamy Chicken and Vegetable Stew with Lightened Herb Drop 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 Lightened Herb Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Lightened Herb Drop Biscuits

Savor a comforting bowl of creamy chicken and hearty vegetables simmered in a light broth, paired with delightfully soft herb drop biscuits. This meal combines tender chicken, vibrant vegetables, and a subtle creaminess in the stew, balanced by the fresh, savory biscuits for a well-rounded, satisfying dish.

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NUTRITION

537kcal
Protein
51.6g
Fat
9.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Light Cream

1 cup Fresh Spinach

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1 Egg White

1/4 cup Low-Fat Milk

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, and onion into small, uniform pieces and mince the garlic.

  • 2

    In a medium pot, heat a non-stick skillet over medium heat. Add the chicken and lightly sauté until the edges are just browned. Remove and set aside.

  • 3

    In the same pot, sauté the onion, garlic, carrot, and celery until they soften, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer. Return the chicken to the pot and add the light cream. Stir gently to combine.

  • 5

    Add the fresh spinach and mixed herbs. Season with salt and pepper, then simmer for an additional 5 minutes until the chicken is cooked through and the flavors meld.

  • 6

    Meanwhile, prepare the herb drop biscuit batter by mixing the whole wheat flour and baking powder in a bowl. In a separate small bowl, whisk together the egg white, low-fat milk, and one tablespoon of mixed fresh herbs.

  • 7

    Fold the wet ingredients into the dry until just combined. Drop spoonfuls of the mixture onto a lightly greased baking sheet.

  • 8

    Bake the biscuits in a preheated oven at 425°F for 10-12 minutes, or until they are lightly golden on top.

  • 9

    To serve, ladle the creamy chicken and vegetable stew into a bowl and top with a warm herb drop biscuit on the side.

Creamy Chicken and Vegetable Stew with Lightened Herb Drop 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 Lightened Herb Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Lightened Herb Drop Biscuits

Savor a comforting bowl of creamy chicken and hearty vegetables simmered in a light broth, paired with delightfully soft herb drop biscuits. This meal combines tender chicken, vibrant vegetables, and a subtle creaminess in the stew, balanced by the fresh, savory biscuits for a well-rounded, satisfying dish.

NUTRITION

537kcal
Protein
51.6g
Fat
9.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Light Cream

1 cup Fresh Spinach

1/2 cup Whole Wheat Flour

1 tsp Baking Powder

1 Egg White

1/4 cup Low-Fat Milk

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, and onion into small, uniform pieces and mince the garlic.

  • 2

    In a medium pot, heat a non-stick skillet over medium heat. Add the chicken and lightly sauté until the edges are just browned. Remove and set aside.

  • 3

    In the same pot, sauté the onion, garlic, carrot, and celery until they soften, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer. Return the chicken to the pot and add the light cream. Stir gently to combine.

  • 5

    Add the fresh spinach and mixed herbs. Season with salt and pepper, then simmer for an additional 5 minutes until the chicken is cooked through and the flavors meld.

  • 6

    Meanwhile, prepare the herb drop biscuit batter by mixing the whole wheat flour and baking powder in a bowl. In a separate small bowl, whisk together the egg white, low-fat milk, and one tablespoon of mixed fresh herbs.

  • 7

    Fold the wet ingredients into the dry until just combined. Drop spoonfuls of the mixture onto a lightly greased baking sheet.

  • 8

    Bake the biscuits in a preheated oven at 425°F for 10-12 minutes, or until they are lightly golden on top.

  • 9

    To serve, ladle the creamy chicken and vegetable stew into a bowl and top with a warm herb drop biscuit on the side.