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 the flavors of this robust yet balanced dish featuring herb-infused roasted chicken paired with a medley of garden-fresh vegetables. Aromatic herbs and a lightly tomato-based sauce meld the tender chicken with crunchy peppers and sweet onions for a dish that's both comforting and vibrant.

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NUTRITION

423kcal
Protein
55.7g
Fat
11g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Diced Tomatoes

1 small Red Onion

2 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped garlic, and the fresh oregano.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast on both sides until golden, about 2-3 minutes per side.

  • 4

    Remove the chicken temporarily from the skillet. Add chopped red bell pepper, sliced red onion, and garlic to the skillet, sautéing until they begin to soften, about 3-4 minutes.

  • 5

    Stir in the diced tomatoes and fresh basil. Nestle the chicken breast back into the skillet, allowing it to simmer with the vegetables.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your herb-roasted chicken cacciatore with a burst of garden freshness!

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 the flavors of this robust yet balanced dish featuring herb-infused roasted chicken paired with a medley of garden-fresh vegetables. Aromatic herbs and a lightly tomato-based sauce meld the tender chicken with crunchy peppers and sweet onions for a dish that's both comforting and vibrant.

NUTRITION

423kcal
Protein
55.7g
Fat
11g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Diced Tomatoes

1 small Red Onion

2 tbsp Fresh Basil

1 tbsp Fresh Oregano

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped garlic, and the fresh oregano.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast on both sides until golden, about 2-3 minutes per side.

  • 4

    Remove the chicken temporarily from the skillet. Add chopped red bell pepper, sliced red onion, and garlic to the skillet, sautéing until they begin to soften, about 3-4 minutes.

  • 5

    Stir in the diced tomatoes and fresh basil. Nestle the chicken breast back into the skillet, allowing it to simmer with the vegetables.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your herb-roasted chicken cacciatore with a burst of garden freshness!