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 robust flavors of tender herb-roasted chicken teamed with a medley of bell peppers, tomatoes, onions, and creamy cannellini beans. This dish is finished with a drizzle of olive oil and a sprinkle of aromatic herbs, delivering a perfect balance of savory warmth and vibrant freshness.

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NUTRITION

412kcal
Protein
34.5g
Fat
13.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Thigh

1/2 cup Cannellini Beans

1 medium Red Bell Pepper

1 medium Roma Tomato

1/4 Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

2 tbsp Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season with salt, pepper, and dried Italian herbs.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the chicken thigh and sear until golden brown on both sides, about 2-3 minutes per side.

  • 4

    Add the minced garlic to the pan and cook briefly until fragrant.

  • 5

    Dice the red bell pepper, roma tomato, and quarter the yellow onion. Toss them into the skillet along with the chicken broth and cannellini beans.

  • 6

    Stir gently to combine the ingredients, ensuring the chicken remains on top.

  • 7

    Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a couple of minutes, and 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 robust flavors of tender herb-roasted chicken teamed with a medley of bell peppers, tomatoes, onions, and creamy cannellini beans. This dish is finished with a drizzle of olive oil and a sprinkle of aromatic herbs, delivering a perfect balance of savory warmth and vibrant freshness.

NUTRITION

412kcal
Protein
34.5g
Fat
13.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Thigh

1/2 cup Cannellini Beans

1 medium Red Bell Pepper

1 medium Roma Tomato

1/4 Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

2 tbsp Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season with salt, pepper, and dried Italian herbs.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the chicken thigh and sear until golden brown on both sides, about 2-3 minutes per side.

  • 4

    Add the minced garlic to the pan and cook briefly until fragrant.

  • 5

    Dice the red bell pepper, roma tomato, and quarter the yellow onion. Toss them into the skillet along with the chicken broth and cannellini beans.

  • 6

    Stir gently to combine the ingredients, ensuring the chicken remains on top.

  • 7

    Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

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