Herb-Roasted Chicken Cacciatore with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Cacciatore with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Bell Peppers

Savor the rustic charm of this herb-roasted chicken cacciatore, featuring tender chicken breast, vibrant bell peppers, and a medley of aromatic vegetables simmered in a light tomato sauce. Each bite is a harmonious balance of bold Italian herbs and the fresh sweetness of roasted peppers, perfect for a wholesome meal any time of day.

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NUTRITION

395kcal
Protein
47.6g
Fat
10.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Onion

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Seasoning

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add in the chopped half onion and sliced red and yellow bell peppers to the skillet and cook until slightly softened, about 3-4 minutes.

  • 5

    Pour in the crushed tomatoes and stir to combine with the vegetables. Let the sauce simmer for 2 minutes.

  • 6

    Nestle the seasoned chicken breast into the skillet, spooning some of the vegetable mixture over the top.

  • 7

    Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is fully cooked and juices run clear.

  • 8

    Remove from the oven, let it rest for a couple of minutes, then serve warm.

Herb-Roasted Chicken Cacciatore with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Cacciatore with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Bell Peppers

Savor the rustic charm of this herb-roasted chicken cacciatore, featuring tender chicken breast, vibrant bell peppers, and a medley of aromatic vegetables simmered in a light tomato sauce. Each bite is a harmonious balance of bold Italian herbs and the fresh sweetness of roasted peppers, perfect for a wholesome meal any time of day.

NUTRITION

395kcal
Protein
47.6g
Fat
10.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Onion

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Seasoning

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add in the chopped half onion and sliced red and yellow bell peppers to the skillet and cook until slightly softened, about 3-4 minutes.

  • 5

    Pour in the crushed tomatoes and stir to combine with the vegetables. Let the sauce simmer for 2 minutes.

  • 6

    Nestle the seasoned chicken breast into the skillet, spooning some of the vegetable mixture over the top.

  • 7

    Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is fully cooked and juices run clear.

  • 8

    Remove from the oven, let it rest for a couple of minutes, then serve warm.