chicken cacciatore low cal
My Husband said it tasted too good to be healthy!
prep time
15 Min
cook time
30 Min
method
---
yield
4 +
Ingredients
- 6 - chicken thighs, skinless and boneless
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon rosemary, dried, chopped or ground
- 1 tablespoon garlic and herb seasoning
- 1 tablespoon parsley flakes
- 1 teaspoon oregano, dried
- 1/2 teaspoon red pepper flakes
- 1 teaspoon lemon peel, dried
- 2 teaspoons coconut oil (or oil of your choice)
- 1 medium sweet onion, diced
- 1 medium green bell pepper, diced
- 1 pound button mushrooms, sliced
- 2 cups cherry tomatoes (orange ones add nice color)
- 2 cups water
How To Make chicken cacciatore low cal
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Step 1Trim 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.
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Step 2Add 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.
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Step 3Dish 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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