Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

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

Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

YOUR SOLIN GENERATED RECIPE

Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

Savor the delightful blend of tender, succulent chicken paired with sweet roasted bell peppers and a vibrant tomato herb sauce. This dish is artfully balanced with the freshness of Mediterranean-inspired herbs and a light drizzle of olive oil—perfect for a satisfying meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
40.6g
Fat
18.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Tomato Puree

1 medium Fresh Tomato

1 tbsp Olive Oil

2 cloves Garlic

1 small Onion

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red and yellow bell peppers into strips and cut the fresh tomato into chunks.

  • 3

    In a bowl, combine the tomato puree, chopped fresh tomato, minced garlic, finely chopped onion, and mixed herbs. Season with salt and pepper to create a savory tomato herb sauce.

  • 4

    Lightly season the chicken breast with salt and pepper.

  • 5

    Heat half of the olive oil in an oven-proof skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 6

    Remove the chicken temporarily and toss the bell pepper slices in the remaining olive oil. Add them to the skillet and sauté for 3-4 minutes until slightly softened.

  • 7

    Return the chicken to the skillet and pour the tomato herb sauce over it, ensuring the sauce evenly coats the chicken and peppers.

  • 8

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

  • 9

    Remove from the oven, let it rest for a few minutes, and then serve warm with the roasted bell peppers and sauce spooned over the chicken.

Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

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

Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

YOUR SOLIN GENERATED RECIPE

Tender Chicken with Roasted Bell Peppers and Savory Tomato Herb Sauce

Savor the delightful blend of tender, succulent chicken paired with sweet roasted bell peppers and a vibrant tomato herb sauce. This dish is artfully balanced with the freshness of Mediterranean-inspired herbs and a light drizzle of olive oil—perfect for a satisfying meal any time of the day.

NUTRITION

459kcal
Protein
40.6g
Fat
18.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Tomato Puree

1 medium Fresh Tomato

1 tbsp Olive Oil

2 cloves Garlic

1 small Onion

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red and yellow bell peppers into strips and cut the fresh tomato into chunks.

  • 3

    In a bowl, combine the tomato puree, chopped fresh tomato, minced garlic, finely chopped onion, and mixed herbs. Season with salt and pepper to create a savory tomato herb sauce.

  • 4

    Lightly season the chicken breast with salt and pepper.

  • 5

    Heat half of the olive oil in an oven-proof skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 6

    Remove the chicken temporarily and toss the bell pepper slices in the remaining olive oil. Add them to the skillet and sauté for 3-4 minutes until slightly softened.

  • 7

    Return the chicken to the skillet and pour the tomato herb sauce over it, ensuring the sauce evenly coats the chicken and peppers.

  • 8

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

  • 9

    Remove from the oven, let it rest for a few minutes, and then serve warm with the roasted bell peppers and sauce spooned over the chicken.