Creamy Chicken and Vegetable Stew with Herbed 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 Herbed Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Drop Biscuits

A comforting and hearty stew featuring tender chicken, vibrant vegetables, and a creamy, tangy finish, paired with light, herbed drop biscuits. This meal is both satisfying and balanced, delivering a nourishing blend of lean protein and wholesome carbohydrates perfect for a cozy dinner.

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NUTRITION

476kcal
Protein
41.2g
Fat
13.5g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil for stew (5g)

1/3 cup Whole Wheat Flour (43g)

1/2 tsp Baking Powder

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil for biscuits (5g)

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Sauté the chopped onion, diced carrot, and celery until softened, about 5 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring to a gentle simmer. Stir in the nonfat Greek yogurt to create a creamy consistency, and let the stew simmer for 10-12 minutes until the chicken is cooked through.

  • 5

    While the stew simmers, prepare the herbed drop biscuits. In a bowl, combine the whole wheat flour and baking powder. Add 1/4 cup low-fat milk and 1 teaspoon olive oil, stirring gently until just combined. Avoid overmixing for tender biscuits.

  • 6

    Drop spoonfuls of the biscuit dough onto a small baking sheet lined with parchment paper.

  • 7

    Place the biscuits in an oven preheated to 425°F (220°C) and bake for 10-12 minutes until lightly golden.

  • 8

    Serve the creamy chicken and vegetable stew hot with a side of warm herbed drop biscuits.

Creamy Chicken and Vegetable Stew with Herbed 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 Herbed Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew with Herbed Drop Biscuits

A comforting and hearty stew featuring tender chicken, vibrant vegetables, and a creamy, tangy finish, paired with light, herbed drop biscuits. This meal is both satisfying and balanced, delivering a nourishing blend of lean protein and wholesome carbohydrates perfect for a cozy dinner.

NUTRITION

476kcal
Protein
41.2g
Fat
13.5g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil for stew (5g)

1/3 cup Whole Wheat Flour (43g)

1/2 tsp Baking Powder

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil for biscuits (5g)

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Sauté the chopped onion, diced carrot, and celery until softened, about 5 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and bring to a gentle simmer. Stir in the nonfat Greek yogurt to create a creamy consistency, and let the stew simmer for 10-12 minutes until the chicken is cooked through.

  • 5

    While the stew simmers, prepare the herbed drop biscuits. In a bowl, combine the whole wheat flour and baking powder. Add 1/4 cup low-fat milk and 1 teaspoon olive oil, stirring gently until just combined. Avoid overmixing for tender biscuits.

  • 6

    Drop spoonfuls of the biscuit dough onto a small baking sheet lined with parchment paper.

  • 7

    Place the biscuits in an oven preheated to 425°F (220°C) and bake for 10-12 minutes until lightly golden.

  • 8

    Serve the creamy chicken and vegetable stew hot with a side of warm herbed drop biscuits.