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 warm, comforting flavors of herb-roasted chicken paired with a medley of garden vegetables. This dish features tender chicken breast roasted with red bell pepper, tomato, zucchini, and onion, all enhanced by garlic and fresh basil. Perfect for a hearty meal any time of day, it delivers a burst of rustic Italian flavor in every bite.

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NUTRITION

356kcal
Protein
38.6g
Fat
18.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1 medium Tomato (diced)

1/4 medium Onion (diced)

1/2 cup Zucchini (sliced)

1 tbsp Olive Oil

1 clove Garlic (minced)

1 tbsp Fresh Basil (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a sprinkle of fresh basil.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic and diced onion until fragrant and translucent.

  • 4

    Add the chicken breast to the skillet and sear each side for about 2 minutes until lightly golden.

  • 5

    Mix in the red bell pepper, diced tomato, and zucchini slices with the chicken, ensuring the vegetables are evenly distributed.

  • 6

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

  • 7

    Remove from the oven, garnish with additional fresh basil, 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 warm, comforting flavors of herb-roasted chicken paired with a medley of garden vegetables. This dish features tender chicken breast roasted with red bell pepper, tomato, zucchini, and onion, all enhanced by garlic and fresh basil. Perfect for a hearty meal any time of day, it delivers a burst of rustic Italian flavor in every bite.

NUTRITION

356kcal
Protein
38.6g
Fat
18.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1 medium Tomato (diced)

1/4 medium Onion (diced)

1/2 cup Zucchini (sliced)

1 tbsp Olive Oil

1 clove Garlic (minced)

1 tbsp Fresh Basil (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a sprinkle of fresh basil.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the minced garlic and diced onion until fragrant and translucent.

  • 4

    Add the chicken breast to the skillet and sear each side for about 2 minutes until lightly golden.

  • 5

    Mix in the red bell pepper, diced tomato, and zucchini slices with the chicken, ensuring the vegetables are evenly distributed.

  • 6

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

  • 7

    Remove from the oven, garnish with additional fresh basil, and serve warm.