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 delightful twist on a classic cacciatore featuring tender herb-infused chicken breast roasted alongside a medley of vibrant garden vegetables. This dish blends the rustic flavors of tomatoes, bell peppers, onions, mushrooms, and zucchini with aromatic herbs and a drizzle of olive oil to create a wholesome, comforting meal perfect for any time of day.

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NUTRITION

366kcal
Protein
45.9g
Fat
8.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Diced Tomatoes

1 medium Bell Pepper

1 small Onion

1 cup Mushrooms

1 half Zucchini

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.

  • 4

    Add the seasoned chicken breast and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Add chopped onion, diced bell pepper, sliced mushrooms, diced tomatoes, and sliced zucchini to the skillet.

  • 6

    Stir gently to combine the vegetables with the chicken, allowing the flavors to meld.

  • 7

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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 delightful twist on a classic cacciatore featuring tender herb-infused chicken breast roasted alongside a medley of vibrant garden vegetables. This dish blends the rustic flavors of tomatoes, bell peppers, onions, mushrooms, and zucchini with aromatic herbs and a drizzle of olive oil to create a wholesome, comforting meal perfect for any time of day.

NUTRITION

366kcal
Protein
45.9g
Fat
8.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Diced Tomatoes

1 medium Bell Pepper

1 small Onion

1 cup Mushrooms

1 half Zucchini

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.

  • 4

    Add the seasoned chicken breast and sear for 2-3 minutes on each side until lightly browned.

  • 5

    Add chopped onion, diced bell pepper, sliced mushrooms, diced tomatoes, and sliced zucchini to the skillet.

  • 6

    Stir gently to combine the vegetables with the chicken, allowing the flavors to meld.

  • 7

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.