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 rustic medley of herb-roasted chicken accompanied by a vibrant mix of garden vegetables. This dish features tender, roasted chicken breast mingled with sweet red bell peppers, savory onions, juicy tomatoes, and earthy mushrooms, all infused with fragrant garlic and herbs. It's a wholesome, colorful meal that balances hearty protein with the natural sweetness of fresh vegetables.

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NUTRITION

326kcal
Protein
39.1g
Fat
9.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 medium Red Bell Pepper

1 small Onion

0.5 cup Canned Diced Tomatoes

0.5 cup Mushrooms

1 clove Garlic

1 tsp Mixed Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, and Italian herbs on both sides.

  • 3

    Heat a small oven-safe skillet over medium heat and add the olive oil. Sauté the minced garlic until it becomes fragrant, about 30 seconds.

  • 4

    Add diced onions and sliced mushrooms to the skillet. Cook for 3-4 minutes until they start to soften.

  • 5

    Stir in diced red bell pepper and canned diced tomatoes. Let the mixture simmer for 2 minutes to meld the flavors.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture.

  • 7

    Transfer the skillet to the preheated oven and roast for 18-20 minutes or until the chicken is thoroughly cooked and juices run clear.

  • 8

    Remove from the oven, adjust seasoning if necessary, and 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 a rustic medley of herb-roasted chicken accompanied by a vibrant mix of garden vegetables. This dish features tender, roasted chicken breast mingled with sweet red bell peppers, savory onions, juicy tomatoes, and earthy mushrooms, all infused with fragrant garlic and herbs. It's a wholesome, colorful meal that balances hearty protein with the natural sweetness of fresh vegetables.

NUTRITION

326kcal
Protein
39.1g
Fat
9.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 medium Red Bell Pepper

1 small Onion

0.5 cup Canned Diced Tomatoes

0.5 cup Mushrooms

1 clove Garlic

1 tsp Mixed Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, and Italian herbs on both sides.

  • 3

    Heat a small oven-safe skillet over medium heat and add the olive oil. Sauté the minced garlic until it becomes fragrant, about 30 seconds.

  • 4

    Add diced onions and sliced mushrooms to the skillet. Cook for 3-4 minutes until they start to soften.

  • 5

    Stir in diced red bell pepper and canned diced tomatoes. Let the mixture simmer for 2 minutes to meld the flavors.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture.

  • 7

    Transfer the skillet to the preheated oven and roast for 18-20 minutes or until the chicken is thoroughly cooked and juices run clear.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve warm.