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 rich flavors of herb-roasted chicken paired with a medley of garden vegetables. This dish brings together succulent chicken, sweet bell peppers, tender zucchini, and juicy cherry tomatoes, all simmered in a fragrant blend of garlic and fresh herbs for a comforting and wholesome meal.

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NUTRITION

401kcal
Protein
38.5g
Fat
18.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Cherry Tomatoes

1/4 medium Yellow Onion

2 cloves Garlic

1 tablespoon Olive Oil

1 teaspoon Mixed Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the chicken breast into thick strips or bite-size pieces and season lightly with salt and pepper.

  • 3

    Chop the red bell pepper, zucchini, cherry tomatoes (if needed, halve them), and quarter the yellow onion.

  • 4

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

  • 5

    Add the chicken pieces and lightly brown on all sides, approximately 3-4 minutes.

  • 6

    Add the chopped vegetables and mixed Italian herbs to the skillet, stirring to combine with the chicken and garlic.

  • 7

    Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve 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 the rich flavors of herb-roasted chicken paired with a medley of garden vegetables. This dish brings together succulent chicken, sweet bell peppers, tender zucchini, and juicy cherry tomatoes, all simmered in a fragrant blend of garlic and fresh herbs for a comforting and wholesome meal.

NUTRITION

401kcal
Protein
38.5g
Fat
18.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Cherry Tomatoes

1/4 medium Yellow Onion

2 cloves Garlic

1 tablespoon Olive Oil

1 teaspoon Mixed Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the chicken breast into thick strips or bite-size pieces and season lightly with salt and pepper.

  • 3

    Chop the red bell pepper, zucchini, cherry tomatoes (if needed, halve them), and quarter the yellow onion.

  • 4

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

  • 5

    Add the chicken pieces and lightly brown on all sides, approximately 3-4 minutes.

  • 6

    Add the chopped vegetables and mixed Italian herbs to the skillet, stirring to combine with the chicken and garlic.

  • 7

    Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is fully cooked and the vegetables are tender.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve hot.