Our chicken cacciatore recipe is loaded with fresh vegetables.
This “hunter style” dish is a classic in Italian cooking and after one bite, you’ll understand why.
Our clean-and-lean version of the traditional recipe makes four very hearty servings that will keep you warm in winter.
Freeze leftovers in individual portions for an easy dinner on a busy weeknight.
Pro tip: Chicken cacciatore can be served over brown rice or whole-wheat pasta.
- 1 Tbsp olive oil
- 1 lb. raw, boneless, skinless, chicken breast cut into 1-inch pieces
- 1 medium onion, thinly sliced
- 1 medium celery stalk, sliced
- 1 clove garlic, finely chopped
- 1 medium red bell pepper cut into 1-inch pieces
- 8 oz sliced mushrooms
- 1 (14.5 oz) can whole tomatoes
- 1½ tsp dried basil, crushed
- Ground black pepper (to taste; optional)
- 2 medium zucchini, sliced
- 1 medium eggplant, peeled, cut into 1-inch cubes
- 6 fresh parsley sprigs, finely chopped (for garnish, optional)
Heat oil in large nonstick skillet over medium-high heat.
Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
Add tomatoes, basil, and pepper (if desired); cook, stirring occasionally, for 5 to 6 minutes.
Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
Garnish with parsley if desired.
Nutritional information is per serving, not including brown rice or whole-wheat pasta.
Body Beast Portions
2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.
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Photo by Kirsten Morningstar