YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Cacciatore with Garden Vegetables
Savor this vibrant twist on classic chicken cacciatore featuring tender herb-roasted chicken paired with a medley of garden vegetables. The juicy chicken breast is infused with aromatic herbs like oregano and basil while mingling with sweet diced tomatoes, crisp green bell peppers, zucchini, and a hint of caramelized onion, all brought together with a drizzle of extra virgin olive oil. Perfectly balanced for a wholesome meal that delights the palate while aligning with your fitness goals.
INGREDIENTS
6 oz Chicken Breast
0.5 tbsp Extra Virgin Olive Oil
0.5 cup Diced Tomatoes
0.5 cup Green Bell Pepper
0.5 cup Zucchini
0.5 small Onion
2 cloves Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.
Heat the olive oil in an oven-safe skillet over medium heat. Sauté the chopped onion and minced garlic until lightly softened.
Add the green bell pepper and zucchini to the skillet and cook for about 2-3 minutes, stirring occasionally.
Pour in the diced tomatoes, allowing the flavors to meld for a minute before placing the seasoned chicken breast into the skillet.
Sear the chicken on both sides for 2-3 minutes each, then transfer the skillet to the preheated oven.
Roast for 15-20 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
Remove from the oven, let it rest for a few minutes, then serve hot, spooning the vegetable medley over the chicken.