Creamy Chicken and Vegetable Stew

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

Creamy Chicken and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew

Tender chicken breast and vibrant vegetables simmered in a silky, herb-infused broth for a comforting and velvety one-pot meal.

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NUTRITION

211kcal
Protein
30.1g
Fat
4.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup zucchini

0.5 cup cauliflower florets

2 tbsp yellow onion

1 clove garlic

0.5 cup chicken broth

1 tbsp coconut milk

0.5 tsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and finely chop the onion and garlic.

  • 2

    In a non-stick pot over medium heat, sauté the chicken and onion until the chicken is lightly browned on all sides.

  • 3

    Add the diced zucchini, cauliflower florets, and minced garlic to the pot, stirring for 2 minutes to soften.

  • 4

    Pour in the chicken broth and add the dried thyme, sea salt, and black pepper.

  • 5

    Bring the mixture to a gentle simmer, then whisk the arrowroot powder into the coconut milk until smooth.

  • 6

    Stir the coconut milk mixture into the stew and continue to simmer for 5 to 7 minutes until the sauce has thickened and the vegetables are tender.

Creamy Chicken and Vegetable Stew

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

Creamy Chicken and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Stew

Tender chicken breast and vibrant vegetables simmered in a silky, herb-infused broth for a comforting and velvety one-pot meal.

NUTRITION

211kcal
Protein
30.1g
Fat
4.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup zucchini

0.5 cup cauliflower florets

2 tbsp yellow onion

1 clove garlic

0.5 cup chicken broth

1 tbsp coconut milk

0.5 tsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and finely chop the onion and garlic.

  • 2

    In a non-stick pot over medium heat, sauté the chicken and onion until the chicken is lightly browned on all sides.

  • 3

    Add the diced zucchini, cauliflower florets, and minced garlic to the pot, stirring for 2 minutes to soften.

  • 4

    Pour in the chicken broth and add the dried thyme, sea salt, and black pepper.

  • 5

    Bring the mixture to a gentle simmer, then whisk the arrowroot powder into the coconut milk until smooth.

  • 6

    Stir the coconut milk mixture into the stew and continue to simmer for 5 to 7 minutes until the sauce has thickened and the vegetables are tender.