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.
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
Preheat your oven to 400°F (200°C).
Season the chicken breast with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Sauté the minced garlic until fragrant, about 30 seconds.
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.
Pour in the crushed tomatoes and stir to combine with the vegetables. Let the sauce simmer for 2 minutes.
Nestle the seasoned chicken breast into the skillet, spooning some of the vegetable mixture over the top.
Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is fully cooked and juices run clear.
Remove from the oven, let it rest for a couple of minutes, then serve warm.