YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Cacciatore with Garden Vegetables
Savor a comforting bowl of herb-roasted chicken cacciatore infused with aromatic tomatoes, bell peppers, zucchini, mushrooms, and a medley of garden vegetables. This dish marries tender chicken breast with rustic roasted vegetables, all dressed in fragrant herbs for a wholesome, satisfying meal.
INGREDIENTS
6 ounces Chicken Breast
1 cup Diced Tomatoes (canned, no salt added)
1 medium Red Bell Pepper
0.5 cup Zucchini
0.5 medium Onion
2 cloves Garlic
0.5 cup Mushrooms
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs
PREPARATION
Preheat your oven to 400°F (200°C).
Pat dry the chicken breast and season generously with salt, pepper, and mixed dried herbs.
In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent.
Add the diced red bell pepper, zucchini, and mushrooms to the skillet. Sauté for 3-4 minutes until they start to soften.
Nestle the chicken breast into the vegetable mixture and pour the diced tomatoes over the top.
Allow the mixture to come to a simmer, then transfer the skillet to the preheated oven.
Roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven, let it rest for a few minutes, then serve the chicken sliced over the roasted vegetables and sauce.