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 twist on classic chicken cacciatore, featuring tender herb-roasted chicken breast nestling among a medley of garden-fresh vegetables. This dish brings together juicy cherry tomatoes, crisp bell peppers, zucchini, onions, and mushrooms, all lightly sautéed in aromatic herbs and olive oil. A perfect balance of flavors and textures for a wholesome meal.

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NUTRITION

307kcal
Protein
33.0g
Fat
7.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cherry Tomatoes

1 medium Bell Pepper

1 medium Zucchini

1 small Onion

1/2 cup Mushrooms (sliced)

2 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    In a bowl, combine the sliced cherry tomatoes, diced bell pepper, chopped zucchini, sliced mushrooms, and diced onion. Mince garlic and add to the vegetable mix.

  • 4

    Drizzle 1 tsp of extra virgin olive oil over the vegetables, toss gently to coat evenly.

  • 5

    Heat a skillet over medium-high heat and add the remaining 1 tsp olive oil. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 6

    Transfer the seared chicken breast to a baking dish and arrange the vegetable mixture around it.

  • 7

    Roast in the oven for 18-20 minutes or until the chicken is cooked through and vegetables are tender.

  • 8

    Remove from the oven, allow to rest for a few minutes, then serve warm as a hearty and flavorful 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 twist on classic chicken cacciatore, featuring tender herb-roasted chicken breast nestling among a medley of garden-fresh vegetables. This dish brings together juicy cherry tomatoes, crisp bell peppers, zucchini, onions, and mushrooms, all lightly sautéed in aromatic herbs and olive oil. A perfect balance of flavors and textures for a wholesome meal.

NUTRITION

307kcal
Protein
33.0g
Fat
7.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cherry Tomatoes

1 medium Bell Pepper

1 medium Zucchini

1 small Onion

1/2 cup Mushrooms (sliced)

2 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    In a bowl, combine the sliced cherry tomatoes, diced bell pepper, chopped zucchini, sliced mushrooms, and diced onion. Mince garlic and add to the vegetable mix.

  • 4

    Drizzle 1 tsp of extra virgin olive oil over the vegetables, toss gently to coat evenly.

  • 5

    Heat a skillet over medium-high heat and add the remaining 1 tsp olive oil. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 6

    Transfer the seared chicken breast to a baking dish and arrange the vegetable mixture around it.

  • 7

    Roast in the oven for 18-20 minutes or until the chicken is cooked through and vegetables are tender.

  • 8

    Remove from the oven, allow to rest for a few minutes, then serve warm as a hearty and flavorful meal.