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

Enjoy a rustic, hearty twist on a classic with tender herb-roasted chicken, simmered in a vibrant medley of garden vegetables. This dish bursts with flavors from fresh herbs, garlic, and a touch of olive oil, creating a satisfying meal that's perfect for any time of the day.

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NUTRITION

381kcal
Protein
39.4g
Fat
13.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Onion

1 medium Tomato

2 cloves Garlic

1/2 cup sliced Mushrooms

2 teaspoons Olive Oil

1 tablespoon Fresh Herbs (rosemary, thyme, oregano)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add chopped onions and sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 5

    Stir in diced red bell pepper and tomato, cooking for an additional 2 minutes to let the flavors meld.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture. Spoon some of the vegetables over the top of the meat.

  • 7

    Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and juices run clear.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy your herb-roasted chicken cacciatore hot.

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

Enjoy a rustic, hearty twist on a classic with tender herb-roasted chicken, simmered in a vibrant medley of garden vegetables. This dish bursts with flavors from fresh herbs, garlic, and a touch of olive oil, creating a satisfying meal that's perfect for any time of the day.

NUTRITION

381kcal
Protein
39.4g
Fat
13.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Onion

1 medium Tomato

2 cloves Garlic

1/2 cup sliced Mushrooms

2 teaspoons Olive Oil

1 tablespoon Fresh Herbs (rosemary, thyme, oregano)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add chopped onions and sliced mushrooms and sauté until they begin to soften, about 3-4 minutes.

  • 5

    Stir in diced red bell pepper and tomato, cooking for an additional 2 minutes to let the flavors meld.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture. Spoon some of the vegetables over the top of the meat.

  • 7

    Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and juices run clear.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy your herb-roasted chicken cacciatore hot.