Chicken Cacciatore
SERVINGS 4
Ingredients
- 1 Tbsp olive oil
- 1 lb. raw boneless, skinless, chicken breast cut into 1-inch pieces
- 1 onion thinly sliced
- 1 celery sliced
- 1 clove garlic finely chopped
- 1 bell pepper cut into 1-inch pieces
- 8 oz mushrooms
- 1 tomatoes 14.5 oz can
- 1½ Tsp. basil crushed
- black pepper to taste; optional
- 2 zucchini sliced
- 1 eggplant peeled, cut into 1-inch cubes
- 6 parsley finely chopped (for garnish, optional)
Instructions
- 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.
Notes
UPF: 2 Green, 1 Red, 1/2 tsp
2B: A great dinner option. Add an FFC for lunch.
Nutrition
Calories: 477kcalCarbohydrates: 115gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 170mgPotassium: 1102mgFiber: 8gSugar: 106gVitamin A: 1414IUVitamin C: 74mgCalcium: 112mgIron: 4mg
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