chicken cacciatore low cal
(1 rating)
My Husband said it tasted too good to be healthy!
(1 rating)
yield
4 +
prep time
15 Min
cook time
30 Min
Ingredients For chicken cacciatore low cal
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6chicken thighs, skinless and boneless
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1/2 tspsea salt
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1/4 tspblack pepper
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1 tsprosemary, dried, chopped or ground
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1 Tbspgarlic and herb seasoning
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1 Tbspparsley flakes
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1 tsporegano, dried
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1/2 tspred pepper flakes
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1 tsplemon peel, dried
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2 tspcoconut oil (or oil of your choice)
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1 mdsweet onion, diced
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1 mdgreen bell pepper, diced
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1 lbbutton mushrooms, sliced
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2 ccherry tomatoes (orange ones add nice color)
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2 cwater
How To Make chicken cacciatore low cal
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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