Stove Top Chicken Cacciatore – 21 Day Fix

This chicken cacciatore recipe is loaded with fresh vegetables and lean protein but not short on taste. (courtesy of Beachbody)

Portion Fix Containers
2 Green
1 Red
½ tsp

Yield: 4 servings

Ingredients:

• 1 Tbsp. olive oil
• 1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces
• 2 tsp. salt
• 2 tsp. Italian seasoning
• 1 medium onion, thinly sliced
• 1 medium celery stalk, sliced
• 1 Tbls. minced garlic
• 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 (if you don’t like eggplant, but 2 more zucchini)
• 6 fresh parsley sprigs, finely chopped (for garnish, optional)

Directions:

1.  Heat oil in large nonstick skillet over medium high heat.
2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
3. Add salt, spices, onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
4.  Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
5.  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.
6.  Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.