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 hearty yet light take on a classic Italian dish, featuring tender herb-roasted chicken paired with a medley of garden-fresh vegetables. The aroma of garlic, oregano, and basil elevates the dish, making it both comforting and vibrant. Perfectly balanced for a nutritious meal any time of the day.

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NUTRITION

330kcal
Protein
38.7g
Fat
9.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Tomatoes (180g)

1 medium Red Bell Pepper (120g)

0.5 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

4 tbsp Fresh Basil (4g)

0.5 tsp Dried Oregano (0.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry, then season with a pinch of salt, pepper, and dried oregano.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast and lightly sear on each side until golden, about 2-3 minutes per side.

  • 5

    Add chopped tomatoes, red bell pepper, and sliced yellow onion to the skillet. Stir to mix with the chicken and garlic.

  • 6

    Sprinkle fresh basil over the veggies. Transfer the skillet to the oven and roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, 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 hearty yet light take on a classic Italian dish, featuring tender herb-roasted chicken paired with a medley of garden-fresh vegetables. The aroma of garlic, oregano, and basil elevates the dish, making it both comforting and vibrant. Perfectly balanced for a nutritious meal any time of the day.

NUTRITION

330kcal
Protein
38.7g
Fat
9.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Tomatoes (180g)

1 medium Red Bell Pepper (120g)

0.5 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

4 tbsp Fresh Basil (4g)

0.5 tsp Dried Oregano (0.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry, then season with a pinch of salt, pepper, and dried oregano.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast and lightly sear on each side until golden, about 2-3 minutes per side.

  • 5

    Add chopped tomatoes, red bell pepper, and sliced yellow onion to the skillet. Stir to mix with the chicken and garlic.

  • 6

    Sprinkle fresh basil over the veggies. Transfer the skillet to the oven and roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.