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 vibrant flavors of tender herb-roasted chicken mingled with a medley of fresh garden vegetables in this aromatic, rustic dish. The succulent chicken, lightly seared and finished in the oven with tomatoes, bell peppers, onions, and mushrooms, bursts with Italian-inspired herbs and a drizzle of olive oil, delivering both comfort and nutrition in every bite.

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NUTRITION

336kcal
Protein
38.3g
Fat
13.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Bell Pepper

1 medium Tomato

1/4 medium Onion

1/2 cup Sliced Mushrooms

2 tsp Olive Oil

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 it on both sides with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat olive oil in a cast iron skillet over medium heat. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 4

    Add chopped onions, sliced bell pepper, diced tomato, and sliced mushrooms to the skillet. Stir gently to combine the vegetables with the chicken and herbs.

  • 5

    Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove the skillet from the oven, adjust seasoning if necessary, and serve hot.

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 vibrant flavors of tender herb-roasted chicken mingled with a medley of fresh garden vegetables in this aromatic, rustic dish. The succulent chicken, lightly seared and finished in the oven with tomatoes, bell peppers, onions, and mushrooms, bursts with Italian-inspired herbs and a drizzle of olive oil, delivering both comfort and nutrition in every bite.

NUTRITION

336kcal
Protein
38.3g
Fat
13.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Bell Pepper

1 medium Tomato

1/4 medium Onion

1/2 cup Sliced Mushrooms

2 tsp Olive Oil

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 it on both sides with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat olive oil in a cast iron skillet over medium heat. Sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 4

    Add chopped onions, sliced bell pepper, diced tomato, and sliced mushrooms to the skillet. Stir gently to combine the vegetables with the chicken and herbs.

  • 5

    Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove the skillet from the oven, adjust seasoning if necessary, and serve hot.