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 warmth of tender herb-roasted chicken nestled among a colorful medley of garden vegetables in a classic cacciatore style. This dish combines juicy chicken, sun-ripened tomatoes, crisp bell peppers, zucchini, and onions, all enhanced with aromatic Italian herbs and a drizzle of olive oil to create a satisfying meal that's both vibrant and wholesome.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
45.9g
Fat
19.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Onion

1 tbsp Olive Oil

1 tsp Italian Herbs

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and half of the Italian herbs.

  • 3

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

  • 4

    Add the chicken breast and lightly sear on both sides for 2-3 minutes each until golden.

  • 5

    Stir in the diced tomatoes, bell pepper, zucchini, and onion around the chicken. Sprinkle with the remaining Italian herbs.

  • 6

    Transfer the skillet to the oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest briefly, 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 warmth of tender herb-roasted chicken nestled among a colorful medley of garden vegetables in a classic cacciatore style. This dish combines juicy chicken, sun-ripened tomatoes, crisp bell peppers, zucchini, and onions, all enhanced with aromatic Italian herbs and a drizzle of olive oil to create a satisfying meal that's both vibrant and wholesome.

NUTRITION

417kcal
Protein
45.9g
Fat
19.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Onion

1 tbsp Olive Oil

1 tsp Italian Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and half of the Italian herbs.

  • 3

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

  • 4

    Add the chicken breast and lightly sear on both sides for 2-3 minutes each until golden.

  • 5

    Stir in the diced tomatoes, bell pepper, zucchini, and onion around the chicken. Sprinkle with the remaining Italian herbs.

  • 6

    Transfer the skillet to the oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest briefly, then serve warm.