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 and rustic flavors of herb-roasted chicken paired with a medley of vibrant garden vegetables. This dish features tender chicken breast enveloped in a savory tomato-based sauce enriched with colorful bell peppers, zucchini, mushrooms, and onions, accented with aromatic garlic and herbs for a balanced, satisfying meal.

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NUTRITION

359kcal
Protein
37.4g
Fat
10.0g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Onion

1/2 cup Canned Diced Tomatoes

1/2 cup Mushrooms

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by cutting the chicken breast into serving pieces and lightly season with salt, pepper, and dried oregano.

  • 3

    Chop the red bell pepper, zucchini, onion, and mushrooms into bite-sized pieces. Mince the garlic.

  • 4

    In an oven-safe skillet, heat the olive oil over medium heat and lightly sauté the garlic until fragrant.

  • 5

    Add the chicken pieces and sear for a couple of minutes on each side until lightly browned.

  • 6

    Toss in the chopped vegetables and stir to combine. Pour in the canned diced tomatoes.

  • 7

    Season with additional salt, pepper, and a pinch more oregano if desired, stirring everything to distribute the flavors.

  • 8

    Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, give a final gentle stir, 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

Savor the rich and rustic flavors of herb-roasted chicken paired with a medley of vibrant garden vegetables. This dish features tender chicken breast enveloped in a savory tomato-based sauce enriched with colorful bell peppers, zucchini, mushrooms, and onions, accented with aromatic garlic and herbs for a balanced, satisfying meal.

NUTRITION

359kcal
Protein
37.4g
Fat
10.0g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Onion

1/2 cup Canned Diced Tomatoes

1/2 cup Mushrooms

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by cutting the chicken breast into serving pieces and lightly season with salt, pepper, and dried oregano.

  • 3

    Chop the red bell pepper, zucchini, onion, and mushrooms into bite-sized pieces. Mince the garlic.

  • 4

    In an oven-safe skillet, heat the olive oil over medium heat and lightly sauté the garlic until fragrant.

  • 5

    Add the chicken pieces and sear for a couple of minutes on each side until lightly browned.

  • 6

    Toss in the chopped vegetables and stir to combine. Pour in the canned diced tomatoes.

  • 7

    Season with additional salt, pepper, and a pinch more oregano if desired, stirring everything to distribute the flavors.

  • 8

    Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven, give a final gentle stir, and serve warm.