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 twist on the classic cacciatore with tender, herb-roasted chicken breast mingled with a medley of garden-fresh tomatoes, bell peppers, zucchini, and onions. This beautifully balanced dish offers a harmonious blend of savory herbs and vibrant vegetables, perfect for a satisfying meal at any time of the day.

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NUTRITION

326kcal
Protein
41.1g
Fat
9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 portion Chicken Breast (~120g)

1/2 cup Canned Diced Tomatoes (~120g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/4 cup chopped Yellow Onion (~40g)

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly on both sides.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat and sauté the garlic until fragrant.

  • 5

    Add the chopped yellow onion, red bell pepper, and zucchini to the skillet and cook for about 3-4 minutes until slightly softened.

  • 6

    Pour in the diced tomatoes and stir to combine with the vegetables.

  • 7

    Nestle the herb-coated chicken breast into the vegetable mixture.

  • 8

    Transfer the skillet to the oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, let cool slightly, and serve warm.

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 twist on the classic cacciatore with tender, herb-roasted chicken breast mingled with a medley of garden-fresh tomatoes, bell peppers, zucchini, and onions. This beautifully balanced dish offers a harmonious blend of savory herbs and vibrant vegetables, perfect for a satisfying meal at any time of the day.

NUTRITION

326kcal
Protein
41.1g
Fat
9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 portion Chicken Breast (~120g)

1/2 cup Canned Diced Tomatoes (~120g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/4 cup chopped Yellow Onion (~40g)

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly on both sides.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat and sauté the garlic until fragrant.

  • 5

    Add the chopped yellow onion, red bell pepper, and zucchini to the skillet and cook for about 3-4 minutes until slightly softened.

  • 6

    Pour in the diced tomatoes and stir to combine with the vegetables.

  • 7

    Nestle the herb-coated chicken breast into the vegetable mixture.

  • 8

    Transfer the skillet to the oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, let cool slightly, and serve warm.