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

Enjoy a vibrant twist on classic cacciatore featuring succulent herb-roasted chicken breast nestled among a medley of garden vegetables. This dish bursts with the flavors of ripe tomatoes, sweet red bell peppers, zucchini, mushrooms, and red onion, all lightly infused with olive oil and fresh Mediterranean herbs, making it a nourishing yet satisfying meal for any time of day.

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NUTRITION

339kcal
Protein
44.3g
Fat
9.0g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup canned Diced Tomatoes

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/2 cup Mushrooms

1 tsp Olive Oil

1/4 cup Cooked Brown Rice

Fresh Herbs (Basil, Oregano)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry, then season generously with salt, pepper, and chopped fresh herbs.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Add the diced tomatoes, red bell pepper, zucchini, red onion, and mushrooms to the skillet. Toss gently to coat the vegetables in the olive oil and chicken juices.

  • 5

    Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    If using, warm the cooked brown rice separately and serve it alongside the chicken and vegetables, or mix it into the dish for a heartier texture.

  • 7

    Garnish with additional fresh herbs, 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

Enjoy a vibrant twist on classic cacciatore featuring succulent herb-roasted chicken breast nestled among a medley of garden vegetables. This dish bursts with the flavors of ripe tomatoes, sweet red bell peppers, zucchini, mushrooms, and red onion, all lightly infused with olive oil and fresh Mediterranean herbs, making it a nourishing yet satisfying meal for any time of day.

NUTRITION

339kcal
Protein
44.3g
Fat
9.0g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup canned Diced Tomatoes

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/2 cup Mushrooms

1 tsp Olive Oil

1/4 cup Cooked Brown Rice

Fresh Herbs (Basil, Oregano)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry, then season generously with salt, pepper, and chopped fresh herbs.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Add the diced tomatoes, red bell pepper, zucchini, red onion, and mushrooms to the skillet. Toss gently to coat the vegetables in the olive oil and chicken juices.

  • 5

    Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    If using, warm the cooked brown rice separately and serve it alongside the chicken and vegetables, or mix it into the dish for a heartier texture.

  • 7

    Garnish with additional fresh herbs, adjust seasoning if necessary, and serve warm.