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 wholesome and hearty dish featuring tender herb-roasted chicken paired with a vibrant medley of garden vegetables, all simmered in a zesty tomato base. Perfectly balanced for a nutritious and satisfying meal.

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NUTRITION

351kcal
Protein
46.8g
Fat
10.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Diced Tomatoes

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Yellow Onion, sliced

1/2 cup Mushrooms, sliced

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs on both sides.

  • 3

    Heat a teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 4

    Remove the chicken temporarily and add the minced garlic to the skillet, sauté until fragrant.

  • 5

    Add the diced red bell pepper, zucchini, yellow onion, and mushrooms. Stir occasionally for about 3-4 minutes until they start to soften.

  • 6

    Pour in the canned diced tomatoes and let the mixture simmer for another 2 minutes. Adjust seasoning with salt and pepper.

  • 7

    Return the chicken breast to the skillet, spooning some of the vegetable and tomato mixture over the top.

  • 8

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and the flavors meld together.

  • 9

    Remove from the oven, let it rest for a couple of minutes, then serve warm with the garden vegetables spooned over the top.

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 wholesome and hearty dish featuring tender herb-roasted chicken paired with a vibrant medley of garden vegetables, all simmered in a zesty tomato base. Perfectly balanced for a nutritious and satisfying meal.

NUTRITION

351kcal
Protein
46.8g
Fat
10.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Diced Tomatoes

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Yellow Onion, sliced

1/2 cup Mushrooms, sliced

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs on both sides.

  • 3

    Heat a teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 4

    Remove the chicken temporarily and add the minced garlic to the skillet, sauté until fragrant.

  • 5

    Add the diced red bell pepper, zucchini, yellow onion, and mushrooms. Stir occasionally for about 3-4 minutes until they start to soften.

  • 6

    Pour in the canned diced tomatoes and let the mixture simmer for another 2 minutes. Adjust seasoning with salt and pepper.

  • 7

    Return the chicken breast to the skillet, spooning some of the vegetable and tomato mixture over the top.

  • 8

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and the flavors meld together.

  • 9

    Remove from the oven, let it rest for a couple of minutes, then serve warm with the garden vegetables spooned over the top.