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 rustic flavors of tender herb-roasted chicken paired with a colorful medley of garden vegetables in a light tomato-based sauce. This comforting dish bursts with Italian-inspired herbs, offering a satisfying blend of lean protein and vibrant veggies—a wholesome meal that is as nourishing as it is delicious.

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NUTRITION

374kcal
Protein
38.1g
Fat
17.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Italian Herb Mix

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    Place the chicken breast on the tray and season both sides with salt, pepper, and the Italian herb mix.

  • 3

    Chop the bell pepper, zucchini, and onion into bite-size pieces. In a bowl, combine these vegetables with the diced tomatoes.

  • 4

    Drizzle the olive oil over the vegetable mixture and toss gently to coat evenly; season lightly with salt and pepper.

  • 5

    Arrange the vegetable mixture around the chicken breast on the baking tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) 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 rustic flavors of tender herb-roasted chicken paired with a colorful medley of garden vegetables in a light tomato-based sauce. This comforting dish bursts with Italian-inspired herbs, offering a satisfying blend of lean protein and vibrant veggies—a wholesome meal that is as nourishing as it is delicious.

NUTRITION

374kcal
Protein
38.1g
Fat
17.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Diced Tomatoes

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Italian Herb Mix

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    Place the chicken breast on the tray and season both sides with salt, pepper, and the Italian herb mix.

  • 3

    Chop the bell pepper, zucchini, and onion into bite-size pieces. In a bowl, combine these vegetables with the diced tomatoes.

  • 4

    Drizzle the olive oil over the vegetable mixture and toss gently to coat evenly; season lightly with salt and pepper.

  • 5

    Arrange the vegetable mixture around the chicken breast on the baking tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

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