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 vibrant medley of tender herb-roasted chicken paired with garden-fresh vegetables simmered in a light tomato sauce. This dish offers a comforting and wholesome experience, perfect for a satisfying meal.

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NUTRITION

388kcal
Protein
38.4g
Fat
18.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1 small Yellow Onion

1 Garlic Clove

1/2 cup Diced Tomatoes (canned, no salt added)

1/2 cup Zucchini (cooked)

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breast on both sides until lightly browned.

  • 4

    Add chopped red bell pepper, diced yellow onion, and minced garlic to the skillet and sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Stir in the canned diced tomatoes and zucchini. Allow the mixture to simmer for 2 minutes to meld the flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a couple minutes, then serve the chicken topped with the hearty vegetable cacciatore sauce.

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 vibrant medley of tender herb-roasted chicken paired with garden-fresh vegetables simmered in a light tomato sauce. This dish offers a comforting and wholesome experience, perfect for a satisfying meal.

NUTRITION

388kcal
Protein
38.4g
Fat
18.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1 small Yellow Onion

1 Garlic Clove

1/2 cup Diced Tomatoes (canned, no salt added)

1/2 cup Zucchini (cooked)

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breast on both sides until lightly browned.

  • 4

    Add chopped red bell pepper, diced yellow onion, and minced garlic to the skillet and sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Stir in the canned diced tomatoes and zucchini. Allow the mixture to simmer for 2 minutes to meld the flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven, let rest for a couple minutes, then serve the chicken topped with the hearty vegetable cacciatore sauce.