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 balanced dish featuring tender herb-roasted chicken paired with a medley of garden-fresh vegetables, simmered in a rich tomato base. This vibrant cacciatore bursts with the aroma of garlic and fresh herbs, making it a comforting meal perfect for any time of day.

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NUTRITION

397kcal
Protein
39.1g
Fat
18.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Diced Tomatoes

0.5 cup Sliced Red Bell Pepper

0.5 cup Sliced Zucchini

0.25 medium Onion, chopped

1 clove Garlic, minced

1 tbsp Olive Oil

2 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat the olive oil in a skillet over medium heat and lightly sear the chicken on both sides until golden.

  • 4

    Remove the chicken from the skillet and add chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 5

    Stir in the diced tomatoes, red bell pepper, and zucchini. Add the remaining oregano and let the vegetables simmer for 5 minutes.

  • 6

    Return the chicken to the skillet, nestling it among the vegetables. Sprinkle chopped basil over the top.

  • 7

    Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and allow to rest briefly 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 hearty yet balanced dish featuring tender herb-roasted chicken paired with a medley of garden-fresh vegetables, simmered in a rich tomato base. This vibrant cacciatore bursts with the aroma of garlic and fresh herbs, making it a comforting meal perfect for any time of day.

NUTRITION

397kcal
Protein
39.1g
Fat
18.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Diced Tomatoes

0.5 cup Sliced Red Bell Pepper

0.5 cup Sliced Zucchini

0.25 medium Onion, chopped

1 clove Garlic, minced

1 tbsp Olive Oil

2 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat the olive oil in a skillet over medium heat and lightly sear the chicken on both sides until golden.

  • 4

    Remove the chicken from the skillet and add chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 5

    Stir in the diced tomatoes, red bell pepper, and zucchini. Add the remaining oregano and let the vegetables simmer for 5 minutes.

  • 6

    Return the chicken to the skillet, nestling it among the vegetables. Sprinkle chopped basil over the top.

  • 7

    Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and allow to rest briefly before serving.