chicken cacciatore low cal

★★★★★ 1 Review
ttburnham avatar
By Toni Burnham
from Chesapeake, VA

My Husband said it tasted too good to be healthy!

★★★★★ 1 Review
serves 4 +
prep time 15 Min
cook time 30 Min

Ingredients For chicken cacciatore low cal

  • 6
    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 md
    sweet onion, diced
  • 1 md
    green bell pepper, diced
  • 1 lb
    button mushrooms, sliced
  • 2 c
    cherry tomatoes (orange ones add nice color)
  • 2 c
    water

How To Make chicken cacciatore low cal

  • 1
    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.
  • 2
    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.
  • 3
    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

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