Hearty Mushroom Ragu with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Enjoy a comforting dish featuring succulent chicken breast and tender cremini mushrooms simmered in a rich, aromatic tomato sauce with hints of garlic and onion, perfectly paired with a medley of herb-roasted zucchini and red bell pepper. This dish balances savory, umami flavors with fresh, vibrant vegetable notes, making it an ideal choice for a wholesome meal any time of the day.

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NUTRITION

385kcal
Protein
44.6g
Fat
9.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

150 grams Cremini Mushrooms

1/2 cup Tomato Sauce

50 grams Yellow Onion

3 cloves Garlic

100 grams Zucchini

100 grams Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables and set a stovetop on medium-high heat for the ragu.

  • 2

    Slice the yellow onion thinly and mince the garlic. Clean and slice the cremini mushrooms.

  • 3

    In a medium pan, heat a nonstick skillet over medium heat. Add the sliced onion and garlic, sautéing until the onion becomes translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their juices, about 5-7 minutes.

  • 5

    Dice the chicken breast into bite-sized pieces. Add them to the pan and cook until the chicken is browned on all sides.

  • 6

    Pour in the tomato sauce and let the mixture simmer for about 5 minutes. Season with salt, pepper, and a handful of torn fresh basil leaves if available.

  • 7

    While the ragu simmers, chop the zucchini and red bell pepper into chunks. Toss them in olive oil and a pinch of your favorite dried herbs.

  • 8

    Spread the vegetables on a baking tray and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 9

    Combine the finished mushroom ragu with the herb-roasted vegetables on a plate, and serve warm.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Enjoy a comforting dish featuring succulent chicken breast and tender cremini mushrooms simmered in a rich, aromatic tomato sauce with hints of garlic and onion, perfectly paired with a medley of herb-roasted zucchini and red bell pepper. This dish balances savory, umami flavors with fresh, vibrant vegetable notes, making it an ideal choice for a wholesome meal any time of the day.

NUTRITION

385kcal
Protein
44.6g
Fat
9.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

150 grams Cremini Mushrooms

1/2 cup Tomato Sauce

50 grams Yellow Onion

3 cloves Garlic

100 grams Zucchini

100 grams Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables and set a stovetop on medium-high heat for the ragu.

  • 2

    Slice the yellow onion thinly and mince the garlic. Clean and slice the cremini mushrooms.

  • 3

    In a medium pan, heat a nonstick skillet over medium heat. Add the sliced onion and garlic, sautéing until the onion becomes translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their juices, about 5-7 minutes.

  • 5

    Dice the chicken breast into bite-sized pieces. Add them to the pan and cook until the chicken is browned on all sides.

  • 6

    Pour in the tomato sauce and let the mixture simmer for about 5 minutes. Season with salt, pepper, and a handful of torn fresh basil leaves if available.

  • 7

    While the ragu simmers, chop the zucchini and red bell pepper into chunks. Toss them in olive oil and a pinch of your favorite dried herbs.

  • 8

    Spread the vegetables on a baking tray and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.

  • 9

    Combine the finished mushroom ragu with the herb-roasted vegetables on a plate, and serve warm.