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 rustic medley of herb-roasted chicken paired with vibrant garden vegetables simmered in a light tomato and herb sauce. This dish brings together succulent chicken breast with tender bell peppers, tomatoes, onions, mushrooms, and zucchini, all roasted with fragrant rosemary and thyme. A perfect balance of savory flavors and fresh produce that satisfies both your palate and nutritional goals.

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NUTRITION

386kcal
Protein
43.1g
Fat
18.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 half Red Bell Pepper

1 medium Tomato

1 quarter Yellow Onion

1 cup Mushrooms

1 half Zucchini

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Crushed Garlic

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into large chunks and place them in a mixing bowl.

  • 3

    Chop the red bell pepper, tomato, onion, mushrooms, and zucchini into bite-sized pieces.

  • 4

    Add the chopped vegetables and minced garlic to the bowl with chicken.

  • 5

    Drizzle with olive oil and toss in the fresh rosemary and thyme sprigs. Season with salt and pepper to taste.

  • 6

    Transfer the mixture into a baking dish, spreading it evenly.

  • 7

    Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Give the dish a gentle stir halfway through roasting to ensure even cooking.

  • 9

    Serve hot, enjoying the blend of herb-infused roasted chicken with garden-fresh vegetables.

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 rustic medley of herb-roasted chicken paired with vibrant garden vegetables simmered in a light tomato and herb sauce. This dish brings together succulent chicken breast with tender bell peppers, tomatoes, onions, mushrooms, and zucchini, all roasted with fragrant rosemary and thyme. A perfect balance of savory flavors and fresh produce that satisfies both your palate and nutritional goals.

NUTRITION

386kcal
Protein
43.1g
Fat
18.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 half Red Bell Pepper

1 medium Tomato

1 quarter Yellow Onion

1 cup Mushrooms

1 half Zucchini

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Crushed Garlic

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into large chunks and place them in a mixing bowl.

  • 3

    Chop the red bell pepper, tomato, onion, mushrooms, and zucchini into bite-sized pieces.

  • 4

    Add the chopped vegetables and minced garlic to the bowl with chicken.

  • 5

    Drizzle with olive oil and toss in the fresh rosemary and thyme sprigs. Season with salt and pepper to taste.

  • 6

    Transfer the mixture into a baking dish, spreading it evenly.

  • 7

    Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Give the dish a gentle stir halfway through roasting to ensure even cooking.

  • 9

    Serve hot, enjoying the blend of herb-infused roasted chicken with garden-fresh vegetables.