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 rustic twist on a classic Italian dish with tender herb-roasted chicken breast melded with a medley of fresh garden vegetables. This dish is infused with aromatic herbs and a light drizzle of olive oil, perfectly balancing juicy protein with vibrant, nutrient-packed vegetables for a wholesome yet flavorful meal.

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NUTRITION

330kcal
Protein
43.7g
Fat
9.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Bell Pepper (~120g)

1/2 medium Zucchini (~100g)

1 cup Mushrooms (~70g)

1/2 cup Diced Tomatoes (~125g)

1/4 medium Onion (~30g)

1 tsp Olive Oil (~4.5g)

1 clove Garlic

1 tsp Mixed Dried Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, garlic, and mixed dried Italian herbs. Stir well to create a marinade.

  • 3

    Place the chicken breast in a baking dish and rub it with the herb mixture.

  • 4

    Chop the bell pepper, zucchini, mushrooms, and onion into bite-sized pieces. Mix with the diced tomatoes.

  • 5

    Pour the vegetable mixture around the chicken breast in the baking dish.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Slice the chicken and serve with a generous serving of the roasted garden vegetables.

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 rustic twist on a classic Italian dish with tender herb-roasted chicken breast melded with a medley of fresh garden vegetables. This dish is infused with aromatic herbs and a light drizzle of olive oil, perfectly balancing juicy protein with vibrant, nutrient-packed vegetables for a wholesome yet flavorful meal.

NUTRITION

330kcal
Protein
43.7g
Fat
9.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Bell Pepper (~120g)

1/2 medium Zucchini (~100g)

1 cup Mushrooms (~70g)

1/2 cup Diced Tomatoes (~125g)

1/4 medium Onion (~30g)

1 tsp Olive Oil (~4.5g)

1 clove Garlic

1 tsp Mixed Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, garlic, and mixed dried Italian herbs. Stir well to create a marinade.

  • 3

    Place the chicken breast in a baking dish and rub it with the herb mixture.

  • 4

    Chop the bell pepper, zucchini, mushrooms, and onion into bite-sized pieces. Mix with the diced tomatoes.

  • 5

    Pour the vegetable mixture around the chicken breast in the baking dish.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Slice the chicken and serve with a generous serving of the roasted garden vegetables.