Mediterranean

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Italian chicken cacciatore

42
Main Meals (Dinners)|Mediterranean
Servings
2
Prep   10 min
Cook   15 min
  • Chicken breast, raw, 6 oz(s)
  • Extra virgin olive oil, 1 tbsp(s)
  • Black pepper, 1 dash(es)
  • Red onion, chopped, 1 cup(s)
  • Mushrooms, raw, 2 cup(s), whole, sliced
  • Red bell pepper, raw, 1 medium, thinly sliced
  • Dried mixed herbs, 2 tsp(s)
  • Crushed tomatoes, 14½ oz(s)
  • Low-sodium chicken stock, ½ cup(s)
  • Balsamic vinegar, 1 tbsp(s)
  • Green olives, 12 olive(s), chopped
  • Parsley, fresh, ¼ cup(s), flat leaf, roughly chopped

Method

Cut each chicken breast into 1-inch pieces. Place onto a plate. Spoon over 1 teaspoon oil. Season and turn to coat. Heat a medium, non-stick skillet over medium-high heat. Cook chicken for 1 minute each side, or until golden. Transfer to a plate.

Add the remaining oil, onion, mushrooms, bell pepper, and herbs to the pan. Cook, stirring often for 5 minutes, or until softened. Stir in the tomatoes and stock. Season. Bring to the simmer. Return chicken and any juices to the pan. Reduce heat to low, cover and simmer for 5 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.

Spoon over the balsamic vinegar. Add the olives and parsley. Serve.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
5.6
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
1.8
S
Sweets
0

Nutrition Facts

Calories339
Total Fat12.8 g
- Saturated Fat1.9 g
Cholesterol62.1 mg
Sodium831 mg
Total Carbohydrate32.2 g
- Dietary Fiber8.9 g
- Total Sugars18.4 g
-- Added Sugars0 g
Protein28.5 g

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