Herb-Roasted Chicken Cacciatore with Garden Vegetables

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

Herb-Roasted Chicken Cacciatore with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Garden Vegetables

Savor the rustic medley of tender herb-roasted chicken paired with a vibrant mix of garden vegetables. The juicy chicken is braised with tomatoes, bell peppers, onions, zucchini, and aromatic garlic and herbs, creating a satisfying, hearty dish that strikes the perfect balance between lean protein and fresh, flavorful veggies.

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NUTRITION

371kcal
Protein
41.3g
Fat
9.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Diced Tomatoes (180g)

1 medium Red Bell Pepper (120g)

1/2 cup chopped Yellow Onion (80g)

1 medium Zucchini (196g)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

2 tbsp Mixed Fresh Herbs (4g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the chicken breast and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Add diced tomatoes, chopped red bell pepper, sliced zucchini, and chopped onion to the skillet. Stir to combine.

  • 6

    Sprinkle the fresh herbs over the mixture and adjust seasoning with salt and pepper.

  • 7

    Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from oven and let it rest for a few minutes before serving.

Herb-Roasted Chicken Cacciatore with Garden Vegetables

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

Herb-Roasted Chicken Cacciatore with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Garden Vegetables

Savor the rustic medley of tender herb-roasted chicken paired with a vibrant mix of garden vegetables. The juicy chicken is braised with tomatoes, bell peppers, onions, zucchini, and aromatic garlic and herbs, creating a satisfying, hearty dish that strikes the perfect balance between lean protein and fresh, flavorful veggies.

NUTRITION

371kcal
Protein
41.3g
Fat
9.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Diced Tomatoes (180g)

1 medium Red Bell Pepper (120g)

1/2 cup chopped Yellow Onion (80g)

1 medium Zucchini (196g)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

2 tbsp Mixed Fresh Herbs (4g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the chicken breast and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Add diced tomatoes, chopped red bell pepper, sliced zucchini, and chopped onion to the skillet. Stir to combine.

  • 6

    Sprinkle the fresh herbs over the mixture and adjust seasoning with salt and pepper.

  • 7

    Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from oven and let it rest for a few minutes before serving.