Dinner

Chicken Cacciatore with Rice

Chicken in diced tomatoes with mediterranean herbs served on a bed of rice.

40

min

Meal benefits

Source of high quality protein that contains all nine essential amino acids, which helps repair and build muscle to help the body recover quicker after exercise

Good source of B vitamins, selenium, zinc, and phosphorus which all play a major role in immune health, energy production, nervous system and bone health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

427

Protein

31

g

Fats

15

g

Carbs

42

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

boneless, skinless chicken thighs

50

g

uncooked rice (any variety)

100

g

canned diced tomatoes

1

red bell pepper, sliced

0.5

onion, sliced

1

tsp

tomato paste

1

garlic, minced

0.5

tsp

dried oregano

0.25

tsp

dried basil

0.25

tsp

dried thyme

1

tbsp

olive oil

50

mL

chicken broth

Instructions

_{Step 1/3}

Cook Rice and Brown Chicken

Cook the rice according to package instructions and set aside. Meanwhile, heat a skillet over medium high heat and lightly coat it with two teaspoons olive oil. Add in chicken thighs that have been seasoned with salt and pepper on both sides. Cook until browned on all sides and remove the chicken from the pan and set it aside.

_{Step 2/3}

Cook Vegetables and Simmer

Add sliced bell pepper and onion, sauté until softened, about 3-4 minutes, then add minced garlic and tomato paste and cook for another minute until fragrant. Stir in the canned diced tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper. Return the browned chicken to the pan and mix well to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

‍‍_{Step 3/3}