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 a hearty and vibrant dish featuring succulent herb-roasted chicken paired with an assortment of fresh garden vegetables. This recipe combines tender chicken, sweet red bell peppers, zucchini, and tomatoes with a medley of aromatic herbs to deliver a comforting yet light meal that fits perfectly into your balanced eating plan.

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NUTRITION

337kcal
Protein
40g
Fat
9.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1/2 cup Diced Tomatoes

1/2 cup Sliced Mushrooms

1 clove Garlic

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Basil & Oregano)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with the dried herbs, salt, and pepper if desired.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the chopped red bell pepper, zucchini, onion, and mushrooms. Cook for 3-4 minutes until slightly softened.

  • 5

    Stir in the diced tomatoes and let the vegetables simmer for another 2 minutes.

  • 6

    Place the seasoned chicken breast on top of the vegetables. Transfer the skillet to the oven and roast for 18-20 minutes or until the chicken reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving. Enjoy your herb-roasted chicken cacciatore hot.

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 a hearty and vibrant dish featuring succulent herb-roasted chicken paired with an assortment of fresh garden vegetables. This recipe combines tender chicken, sweet red bell peppers, zucchini, and tomatoes with a medley of aromatic herbs to deliver a comforting yet light meal that fits perfectly into your balanced eating plan.

NUTRITION

337kcal
Protein
40g
Fat
9.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1/2 cup Diced Tomatoes

1/2 cup Sliced Mushrooms

1 clove Garlic

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Basil & Oregano)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with the dried herbs, salt, and pepper if desired.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the chopped red bell pepper, zucchini, onion, and mushrooms. Cook for 3-4 minutes until slightly softened.

  • 5

    Stir in the diced tomatoes and let the vegetables simmer for another 2 minutes.

  • 6

    Place the seasoned chicken breast on top of the vegetables. Transfer the skillet to the oven and roast for 18-20 minutes or until the chicken reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving. Enjoy your herb-roasted chicken cacciatore hot.