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 delightful flavors of herb-roasted chicken nestled in a rich, tomato-based sauce with bell peppers, zucchini, and onions. This dish brings together a harmonious blend of garden vegetables and lean chicken, enriched with garlic and Italian herbs, for a satisfying meal that is both nourishing and delicious.

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NUTRITION

332kcal
Protein
39.1g
Fat
9.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Diced Tomatoes

1 medium Bell Pepper

1/2 medium Onion

1/2 medium Zucchini

1 clove Garlic

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

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

  • 5

    Add diced tomatoes, sliced bell pepper, chopped onion, and zucchini to the skillet. Gently stir to coat the vegetables with the oil and seasonings.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let it rest for a couple of minutes, then serve warm.

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 delightful flavors of herb-roasted chicken nestled in a rich, tomato-based sauce with bell peppers, zucchini, and onions. This dish brings together a harmonious blend of garden vegetables and lean chicken, enriched with garlic and Italian herbs, for a satisfying meal that is both nourishing and delicious.

NUTRITION

332kcal
Protein
39.1g
Fat
9.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Diced Tomatoes

1 medium Bell Pepper

1/2 medium Onion

1/2 medium Zucchini

1 clove Garlic

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

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

  • 5

    Add diced tomatoes, sliced bell pepper, chopped onion, and zucchini to the skillet. Gently stir to coat the vegetables with the oil and seasonings.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let it rest for a couple of minutes, then serve warm.