Chicken Cacciatore Low Cal

Toni Burnham


My Husband said it tasted too good to be healthy!

pinch tips: How to Freeze Fish, Meat & Poultry



4 +


15 Min


30 Min


chicken thighs, skinless and boneless
1/2 tsp
sea salt
1/4 tsp
black pepper
1 tsp
rosemary, dried, chopped or ground
1 Tbsp
garlic and herb seasoning
1 Tbsp
parsley flakes
1 tsp
oregano, dried
1/2 tsp
red pepper flakes
1 tsp
lemon peel, dried
2 tsp
coconut oil (or oil of your choice)
1 medium
sweet onion, diced
1 medium
green bell pepper, diced
1 lb
button mushrooms, sliced
2 c
cherry tomatoes (orange ones add nice color)
2 c

Directions Step-By-Step

Trim fat off the chicken thighs. Mix the dried herbs together (next 7 ingredients) and season both sides of the chicken thighs. In a large skillet, heat the coconut oil over medium heat. Place the thighs in pan and cook for 4-5 minutes (depending on the size of the thighs). Using tongs, flip over the thighs.
Add the fresh veggies (next 4 ingredients), and sprinkle with remaining herbs and spices,cover and cook for 4-5 minutes. Add 1 cup of water, stir, cover and simmer for 20 minutes. Remove lid, using a spoon, separate chicken thighs into smaller pieces (they should just fall apart), stir to make sure all veggies are cooked through. If you like a thinner sauce, add the rest of the water, if you don't, omit it.
Dish up over starch of your choice. I used Dreamfields pasta, and grated a bit of parmesan cheese atop...warm, satisfying, and very tasty! Enjoy! <3

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Healthy