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 the comforting flavors of tender herb-roasted chicken nestled in a vibrant medley of fresh garden vegetables. This wholesome dish blends the savory notes of roasted chicken with sweet red bell peppers, zucchini, tomatoes, mushrooms, and a hint of aromatic herbs, all finished with a drizzle of olive oil. It's a beautiful, balanced meal ideal for fueling your day.

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NUTRITION

327kcal
Protein
43.9g
Fat
9.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Tomato (123g)

1/2 cup White Mushrooms (35g)

1/4 medium Onion (25g)

1 tsp Olive Oil (5g)

1 tsp Mixed Italian Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed Italian herbs.

  • 3

    Heat the olive oil in an ovenproof skillet over medium heat. Add the chicken breast to sear on both sides for about 2-3 minutes per side.

  • 4

    Add chopped garlic, quartered onion, sliced red bell pepper, zucchini slices, halved mushrooms, and chopped tomato to the skillet.

  • 5

    Stir the vegetables gently around the chicken and let them sauté for 2 minutes to absorb the flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

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

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 the comforting flavors of tender herb-roasted chicken nestled in a vibrant medley of fresh garden vegetables. This wholesome dish blends the savory notes of roasted chicken with sweet red bell peppers, zucchini, tomatoes, mushrooms, and a hint of aromatic herbs, all finished with a drizzle of olive oil. It's a beautiful, balanced meal ideal for fueling your day.

NUTRITION

327kcal
Protein
43.9g
Fat
9.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Tomato (123g)

1/2 cup White Mushrooms (35g)

1/4 medium Onion (25g)

1 tsp Olive Oil (5g)

1 tsp Mixed Italian Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed Italian herbs.

  • 3

    Heat the olive oil in an ovenproof skillet over medium heat. Add the chicken breast to sear on both sides for about 2-3 minutes per side.

  • 4

    Add chopped garlic, quartered onion, sliced red bell pepper, zucchini slices, halved mushrooms, and chopped tomato to the skillet.

  • 5

    Stir the vegetables gently around the chicken and let them sauté for 2 minutes to absorb the flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

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