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 this herb-roasted chicken cacciatore featuring tender chicken breast nestled in a medley of garden-fresh vegetables. With juicy tomatoes, crisp bell peppers, sweet onions, and delicate zucchini, this dish melds authentic Italian flavors with a lean protein boost, all enhanced with aromatic herbs and a drizzle of extra virgin olive oil.

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NUTRITION

343kcal
Protein
43.9g
Fat
9.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Tomato

1 medium Bell Pepper

1/2 medium Onion

1 small Zucchini

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the tomato, bell pepper, onion, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    Place the vegetables and garlic in a baking dish. Drizzle with olive oil, and sprinkle dried oregano, dried basil, salt, and pepper. Toss to coat evenly.

  • 4

    Season the chicken breast with salt and pepper, then nestle it on top of the vegetable mixture.

  • 5

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

  • 6

    Remove from the oven, slice the chicken if desired, and serve hot with the roasted 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 this herb-roasted chicken cacciatore featuring tender chicken breast nestled in a medley of garden-fresh vegetables. With juicy tomatoes, crisp bell peppers, sweet onions, and delicate zucchini, this dish melds authentic Italian flavors with a lean protein boost, all enhanced with aromatic herbs and a drizzle of extra virgin olive oil.

NUTRITION

343kcal
Protein
43.9g
Fat
9.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Tomato

1 medium Bell Pepper

1/2 medium Onion

1 small Zucchini

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the tomato, bell pepper, onion, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    Place the vegetables and garlic in a baking dish. Drizzle with olive oil, and sprinkle dried oregano, dried basil, salt, and pepper. Toss to coat evenly.

  • 4

    Season the chicken breast with salt and pepper, then nestle it on top of the vegetable mixture.

  • 5

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

  • 6

    Remove from the oven, slice the chicken if desired, and serve hot with the roasted vegetables.