YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Cacciatore with Garden Vegetables
Savor a rustic take on classic Cacciatore featuring tender herb-infused roasted chicken nestled among a medley of garden vegetables. The dish is brightened with fresh tomatoes, zucchini, bell peppers, and onions, finished with a delicate sprinkle of part-skim mozzarella for a creamy lift.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Cherry Tomatoes
1/2 cup Zucchini
1/2 cup Bell Pepper
1/4 cup Onion
1 Garlic Clove
1 tsp Olive Oil
1 oz Part-Skim Mozzarella Cheese
1 tsp Mixed Dried Herbs
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt, pepper, and mixed dried herbs.
In an oven-safe skillet, heat the olive oil over medium heat and sauté the chopped onion and garlic until fragrant.
Add the cherry tomatoes, zucchini, and bell pepper to the skillet, stirring to combine with the onions and garlic.
Nestle the seasoned chicken breast into the vegetable mixture.
Transfer the skillet to the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Remove the skillet from the oven and sprinkle the part-skim mozzarella cheese over the chicken and vegetables.
Return the skillet to the oven for an additional 3-5 minutes, just until the cheese is slightly melted.
Serve warm and enjoy your vibrant, herb-roasted Chicken Cacciatore with Garden Vegetables.