One-Pot Skillet Chicken and Roasted Vegetables

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

One-Pot Skillet Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pot Skillet Chicken and Roasted Vegetables

Tender chicken breast and golden potatoes skillet-roasted with vibrant bell peppers and wilted spinach for a savory and satisfying one-pot meal.

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NUTRITION

513kcal
Protein
55.6g
Fat
14.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium gold potato

1 medium red bell pepper

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into 1-inch pieces, cube the gold potato into small 1/2-inch pieces for even cooking, and thinly slice the red bell pepper.

  • 2

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

  • 3

    Add the chicken pieces to the skillet and season with garlic powder, smoked paprika, sea salt, and black pepper, searing until the chicken is golden brown on all sides.

  • 4

    Add the cubed potatoes and sliced bell peppers to the skillet, stirring for 3 to 4 minutes to allow the vegetables to pick up color from the pan.

  • 5

    Pour in the chicken broth, immediately cover the skillet with a tight-fitting lid, and reduce the heat to medium-low.

  • 6

    Simmer for 10 to 12 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.

  • 7

    Remove the lid and increase the heat slightly for 1 minute to evaporate any remaining liquid, then fold in the baby spinach until it is just wilted and bright green.

One-Pot Skillet Chicken and Roasted Vegetables

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

One-Pot Skillet Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pot Skillet Chicken and Roasted Vegetables

Tender chicken breast and golden potatoes skillet-roasted with vibrant bell peppers and wilted spinach for a savory and satisfying one-pot meal.

NUTRITION

513kcal
Protein
55.6g
Fat
14.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium gold potato

1 medium red bell pepper

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into 1-inch pieces, cube the gold potato into small 1/2-inch pieces for even cooking, and thinly slice the red bell pepper.

  • 2

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

  • 3

    Add the chicken pieces to the skillet and season with garlic powder, smoked paprika, sea salt, and black pepper, searing until the chicken is golden brown on all sides.

  • 4

    Add the cubed potatoes and sliced bell peppers to the skillet, stirring for 3 to 4 minutes to allow the vegetables to pick up color from the pan.

  • 5

    Pour in the chicken broth, immediately cover the skillet with a tight-fitting lid, and reduce the heat to medium-low.

  • 6

    Simmer for 10 to 12 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.

  • 7

    Remove the lid and increase the heat slightly for 1 minute to evaporate any remaining liquid, then fold in the baby spinach until it is just wilted and bright green.