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 a vibrant medley of herb-roasted chicken paired with a colorful array of garden vegetables, lightly simmered with fragrant herbs. This dish offers a wholesome blend of lean protein and fresh produce, making it a satisfying and nourishing meal for any time of day.

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NUTRITION

331kcal
Protein
40g
Fat
9.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1/2 cup Diced Tomatoes

1/2 cup White Button Mushrooms

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast generously with salt, pepper, and mixed Italian herbs.

  • 3

    In an oven-safe skillet, heat 1 tsp olive oil over medium heat. Add the seasoned chicken breast and sear each side for 2-3 minutes until lightly brown.

  • 4

    Remove the chicken temporarily and add sliced red bell pepper, chopped zucchini, diced yellow onion, and sliced mushrooms to the skillet. Sauté the vegetables for 3-4 minutes until they begin to soften.

  • 5

    Return the chicken breast to the skillet and add 1/2 cup of diced tomatoes. Stir gently to combine, allowing the flavors to meld.

  • 6

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm as a hearty, balanced meal.

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 a vibrant medley of herb-roasted chicken paired with a colorful array of garden vegetables, lightly simmered with fragrant herbs. This dish offers a wholesome blend of lean protein and fresh produce, making it a satisfying and nourishing meal for any time of day.

NUTRITION

331kcal
Protein
40g
Fat
9.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1/2 cup Diced Tomatoes

1/2 cup White Button Mushrooms

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast generously with salt, pepper, and mixed Italian herbs.

  • 3

    In an oven-safe skillet, heat 1 tsp olive oil over medium heat. Add the seasoned chicken breast and sear each side for 2-3 minutes until lightly brown.

  • 4

    Remove the chicken temporarily and add sliced red bell pepper, chopped zucchini, diced yellow onion, and sliced mushrooms to the skillet. Sauté the vegetables for 3-4 minutes until they begin to soften.

  • 5

    Return the chicken breast to the skillet and add 1/2 cup of diced tomatoes. Stir gently to combine, allowing the flavors to meld.

  • 6

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm as a hearty, balanced meal.