Chicken Cacciatore
A hearty and savory main dish featuring tender chicken simmered with tomatoes, peppers, and classic Italian herbs.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 3 tsp. Extra-virgin Olive Oil
- 2 lb. Boneless, Skinless Chicken Breasts
- 1 tsp. Kosher Salt
- ½ tsp. Ground Black Pepper
- 1 Shallot, Sliced
- 3 Garlic Cloves, Minced
- 1 tbsp. Ideal Protein Balsamic Vinegar
- 1 (28 oz.) Can Crushed Tomatoes
- 1 Green Bell Pepper, Sliced
- 8 oz. Sliced Baby Bella (Cremini) Mushrooms
- 2 tsp. Italian Seasoning
- Zucchini Noodles or Spaghetti Squash, Baked and Shredded
- Chopped Fresh Parsley
- Freshly Grated Parmesan Cheese (Maintenance Only)
Preparation
Step 1
Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
Step 2
Season chicken breasts on both sides with kosher salt and black pepper.
Step 3
Add chicken to skillet and cook until golden, about 3–4 minutes per side. Remove chicken and set aside.
Step 4
In the same skillet, add the remaining olive oil.
Step 5
Sauté sliced shallot and minced garlic for about 2–3 minutes until fragrant.
Step 6
Add the balsamic vinegar to the skillet, scraping up any browned bits from the bottom of the pan.
Step 7
Stir in crushed tomatoes, sliced green bell pepper, sliced mushrooms, and Italian seasoning. Combine well.
Step 8
Return chicken to the skillet, nestling it into the sauce.
Step 9
Cover and simmer over low heat until the chicken is cooked through and tender (about 20 minutes)
Step 10
Serve hot over zucchini noodles or spaghetti squash.
Step 11
Garnish with chopped fresh parsley, and if in maintenance, sprinkle with freshly grated Parmesan cheese.
