Braised Chicken Leg with Steamed Vegetables

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

Braised Chicken Leg with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Chicken Leg with Steamed Vegetables

Pan-seared chicken legs slow-braised in a savory herb broth until the meat is succulent and tender, served with a vibrant medley of steamed broccoli and carrots.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
41.7g
Fat
23.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 medium chicken legs

0.5 tsp extra virgin olive oil

0.5 cup low-sodium chicken bone broth

2 cloves garlic

0.25 medium yellow onion

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup sliced carrots

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken legs evenly on all sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat.

  • 3

    Place the chicken legs in the skillet and sear for 4-5 minutes per side until the skin is deeply golden brown.

  • 4

    Remove the chicken briefly to a plate; add the diced onion and minced garlic to the skillet, sautéing for 2 minutes until fragrant.

  • 5

    Return the chicken to the pan, pour in the chicken bone broth, and add the fresh thyme sprigs.

  • 6

    Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer for 25-30 minutes until the chicken is tender and reaches an internal temperature of 165°F.

  • 7

    While the chicken is braising, place the broccoli florets and sliced carrots in a steamer basket over boiling water for 6-8 minutes until vibrant and fork-tender.

  • 8

    Serve the chicken legs hot, drizzled with the savory pan reduction and accompanied by the steamed vegetables.

Braised Chicken Leg with Steamed Vegetables

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

Braised Chicken Leg with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Chicken Leg with Steamed Vegetables

Pan-seared chicken legs slow-braised in a savory herb broth until the meat is succulent and tender, served with a vibrant medley of steamed broccoli and carrots.

NUTRITION

445kcal
Protein
41.7g
Fat
23.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 medium chicken legs

0.5 tsp extra virgin olive oil

0.5 cup low-sodium chicken bone broth

2 cloves garlic

0.25 medium yellow onion

1 tsp fresh thyme

1 cup broccoli florets

0.5 cup sliced carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken legs evenly on all sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat.

  • 3

    Place the chicken legs in the skillet and sear for 4-5 minutes per side until the skin is deeply golden brown.

  • 4

    Remove the chicken briefly to a plate; add the diced onion and minced garlic to the skillet, sautéing for 2 minutes until fragrant.

  • 5

    Return the chicken to the pan, pour in the chicken bone broth, and add the fresh thyme sprigs.

  • 6

    Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer for 25-30 minutes until the chicken is tender and reaches an internal temperature of 165°F.

  • 7

    While the chicken is braising, place the broccoli florets and sliced carrots in a steamer basket over boiling water for 6-8 minutes until vibrant and fork-tender.

  • 8

    Serve the chicken legs hot, drizzled with the savory pan reduction and accompanied by the steamed vegetables.