YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Cacciatore with Garden Vegetables
Savor a deliciously rustic dish featuring tender herb-roasted chicken nestled among vibrant garden vegetables. The dish is infused with aromatics like garlic and red bell pepper, simmered in a light, flavorful tomato sauce with a drizzle of olive oil. Perfectly balanced, it offers a hearty protein punch complemented by the natural sweetness of fresh produce, making it an inviting choice for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Diced Tomatoes
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1/4 cup Onion
1 tbsp Olive Oil
2 cloves Garlic
1 tsp Italian Herbs
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the diced tomatoes, chopped red bell pepper, zucchini, and onion along with minced garlic and Italian herbs.
Drizzle the olive oil over the vegetable mixture and toss to coat evenly.
Place the chicken breast on a baking dish and spoon the vegetable mixture generously over and around the chicken, ensuring the meat is partially submerged in the tomato sauce.
Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and let rest for a couple of minutes before serving.