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 twist on a classic with tender herb-roasted chicken simmered in a rich, flavorful cacciatore sauce bursting with garden-fresh vegetables. The medley of diced tomatoes, red bell pepper, zucchini, and a hint of garlic not only accentuates the succulent chicken but also creates a comforting, hearty dish perfect for any meal.

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NUTRITION

397kcal
Protein
49.3g
Fat
10.9g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 tsp Olive Oil

1 Garlic Clove

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite dried herbs such as rosemary or oregano.

  • 3

    Heat olive oil in a cast iron skillet over medium heat and sauté the chopped garlic until fragrant.

  • 4

    Add diced onion, red bell pepper, and zucchini to the skillet, stirring for about 3-4 minutes until they begin to soften.

  • 5

    Pour in the diced tomatoes and allow the mixture to simmer, blending the flavors for 2 minutes.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture, spooning some sauce over the top.

  • 7

    Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Serve hot, and enjoy the hearty, flavorful combination of chicken and garden 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 a vibrant twist on a classic with tender herb-roasted chicken simmered in a rich, flavorful cacciatore sauce bursting with garden-fresh vegetables. The medley of diced tomatoes, red bell pepper, zucchini, and a hint of garlic not only accentuates the succulent chicken but also creates a comforting, hearty dish perfect for any meal.

NUTRITION

397kcal
Protein
49.3g
Fat
10.9g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 tsp Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite dried herbs such as rosemary or oregano.

  • 3

    Heat olive oil in a cast iron skillet over medium heat and sauté the chopped garlic until fragrant.

  • 4

    Add diced onion, red bell pepper, and zucchini to the skillet, stirring for about 3-4 minutes until they begin to soften.

  • 5

    Pour in the diced tomatoes and allow the mixture to simmer, blending the flavors for 2 minutes.

  • 6

    Nestle the seasoned chicken breast into the vegetable mixture, spooning some sauce over the top.

  • 7

    Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Serve hot, and enjoy the hearty, flavorful combination of chicken and garden vegetables.