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 this vibrant, rustic dish featuring tender herb-roasted chicken nestled among a medley of garden-fresh vegetables, simmered in a light tomato base. Perfectly balanced for a wholesome meal, this recipe is bursting with aromatic herbs and a splash of olive oil that ties the flavors together beautifully.

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NUTRITION

339kcal
Protein
36.7g
Fat
13.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, diced

1/4 cup Onion, chopped

1 garlic clove, minced

2 tsp Olive Oil

1 tsp Fresh Basil (chopped)

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and fresh basil.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and soft.

  • 4

    Add the chicken breast to the skillet and sear each side for 2-3 minutes until lightly golden.

  • 5

    Stir in the diced tomatoes, red bell pepper, and zucchini into the skillet around the chicken.

  • 6

    Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the chicken is cooked through and juices run clear.

  • 7

    Remove from the oven, let rest for a few minutes, then serve the chicken with the vegetable cacciatore sauce spooned over the top.

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 this vibrant, rustic dish featuring tender herb-roasted chicken nestled among a medley of garden-fresh vegetables, simmered in a light tomato base. Perfectly balanced for a wholesome meal, this recipe is bursting with aromatic herbs and a splash of olive oil that ties the flavors together beautifully.

NUTRITION

339kcal
Protein
36.7g
Fat
13.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, diced

1/4 cup Onion, chopped

1 garlic clove, minced

2 tsp Olive Oil

1 tsp Fresh Basil (chopped)

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and fresh basil.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and soft.

  • 4

    Add the chicken breast to the skillet and sear each side for 2-3 minutes until lightly golden.

  • 5

    Stir in the diced tomatoes, red bell pepper, and zucchini into the skillet around the chicken.

  • 6

    Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the chicken is cooked through and juices run clear.

  • 7

    Remove from the oven, let rest for a few minutes, then serve the chicken with the vegetable cacciatore sauce spooned over the top.