Herb-Roasted Chicken Cacciatore with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Cacciatore with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Bell Peppers

Savor a rustic and aromatic dish featuring tender herb-roasted chicken breast bathed in a medley of colorful bell peppers, vine-ripened diced tomatoes, and a whisper of garlic and herbs. This balanced meal, elevated by a hint of olive oil, delivers a burst of Mediterranean flavors with every bite.

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NUTRITION

381kcal
Protein
34.1g
Fat
18.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Bell Peppers (149g)

1/2 cup Diced Tomatoes (123g)

1/4 cup diced Onion (40g)

1/2 tbsp Olive Oil (7g)

1/2 tbsp Olive Oil (7g)

1 clove Garlic (3g)

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    In a hot, oven-safe skillet, add 1/2 tablespoon of olive oil and sear the chicken on both sides until lightly golden.

  • 4

    Remove the chicken temporarily and add the diced onion, minced garlic, bell peppers, and diced tomatoes to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 5

    Nestle the chicken back into the skillet with the vegetables and drizzle the remaining 1/2 tablespoon of olive oil over the top.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Remove from oven and let the dish rest for a few minutes. Garnish with additional dried basil if desired, then serve warm.

Herb-Roasted Chicken Cacciatore with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Cacciatore with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Cacciatore with Bell Peppers

Savor a rustic and aromatic dish featuring tender herb-roasted chicken breast bathed in a medley of colorful bell peppers, vine-ripened diced tomatoes, and a whisper of garlic and herbs. This balanced meal, elevated by a hint of olive oil, delivers a burst of Mediterranean flavors with every bite.

NUTRITION

381kcal
Protein
34.1g
Fat
18.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Bell Peppers (149g)

1/2 cup Diced Tomatoes (123g)

1/4 cup diced Onion (40g)

1/2 tbsp Olive Oil (7g)

1/2 tbsp Olive Oil (7g)

1 clove Garlic (3g)

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    In a hot, oven-safe skillet, add 1/2 tablespoon of olive oil and sear the chicken on both sides until lightly golden.

  • 4

    Remove the chicken temporarily and add the diced onion, minced garlic, bell peppers, and diced tomatoes to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 5

    Nestle the chicken back into the skillet with the vegetables and drizzle the remaining 1/2 tablespoon of olive oil over the top.

  • 6

    Transfer the skillet to the preheated oven and roast for 15-18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Remove from oven and let the dish rest for a few minutes. Garnish with additional dried basil if desired, then serve warm.