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 warm, hearty dish featuring tender herb-roasted chicken paired with a medley of garden vegetables. This comforting meal bursts with flavors from fresh tomatoes, red bell peppers, zucchini, and red onions, all lightly sautéed in olive oil and infused with fragrant garlic and herbs. Perfectly balanced for a satisfying dinner that nurtures both body and soul.

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NUTRITION

421kcal
Protein
39.9g
Fat
18.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Tomato

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil & Oregano

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped herbs.

  • 3

    In a cast iron skillet or oven-safe pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast and lightly sear on both sides until golden, about 2-3 minutes per side.

  • 5

    Slice the red bell pepper, zucchini, tomato, and red onion into bite-sized pieces. Add them to the pan around the chicken.

  • 6

    Sprinkle the remaining herbs over the vegetables and chicken. Stir the vegetables gently to combine and coat in the olive oil and garlic.

  • 7

    Transfer the pan 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 oven, let rest for a couple of minutes, then serve, ensuring a good mix of chicken and vegetables on each plate.

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 warm, hearty dish featuring tender herb-roasted chicken paired with a medley of garden vegetables. This comforting meal bursts with flavors from fresh tomatoes, red bell peppers, zucchini, and red onions, all lightly sautéed in olive oil and infused with fragrant garlic and herbs. Perfectly balanced for a satisfying dinner that nurtures both body and soul.

NUTRITION

421kcal
Protein
39.9g
Fat
18.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Tomato

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil & Oregano

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped herbs.

  • 3

    In a cast iron skillet or oven-safe pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast and lightly sear on both sides until golden, about 2-3 minutes per side.

  • 5

    Slice the red bell pepper, zucchini, tomato, and red onion into bite-sized pieces. Add them to the pan around the chicken.

  • 6

    Sprinkle the remaining herbs over the vegetables and chicken. Stir the vegetables gently to combine and coat in the olive oil and garlic.

  • 7

    Transfer the pan 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 oven, let rest for a couple of minutes, then serve, ensuring a good mix of chicken and vegetables on each plate.