SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
30 MINUTES OR LESS, ONE-POT
Cacciatore means “hunter” in Italian and characterizes a tomato-based stew. This rendition has a bit of a twist—olives and sun-dried tomatoes are added for a brothy, savory, and aromatic pairing. These sweet and savory flavors shine and blend together for a very flavorful dish. Pair this with a refreshing
Radish, Cucumber, and Mint Salad
.
2 teaspoons avocado oil
½ cup diced yellow onion
1 cup baby portabella mushrooms, thinly sliced
2 tablespoons low-sodium Kalamata olives, chopped
4 tablespoons low-sodium sun-dried tomatoes, thinly sliced
2 (4-ounce) chicken breasts
½ teaspoon freshly ground black pepper
1 cup no-salt-added tomato sauce
1
.
In a medium skillet, heat the oil and onions over medium heat for 2 minutes until the onion is translucent.
2
.
Add the mushrooms, olives, and sun-dried tomatoes. Cook for 1 minute, until the mushrooms are tender.
3
.
Add the chicken and season with pepper. Cook on one side for 4 minutes until ¼-inch of the bottom of the chicken turns white and the bottom is lightly browned.
4
.
Flip the chicken, add the tomato sauce, and mix well. Cook for 2
to 3 minutes, until the chicken is cooked through. Portion, plate, and serve. This dish can be stored in an airtight container in the refrigerator for up to 3 days.
FLAVOR TIP:
To add more richness and deeper flavor, stir in ½ cup of red wine after step 3. Cook, stirring, for a few minutes, until the wine has reduced by about half. Follow with step 4.
Per serving:
Calories: 283, Total fat: 9g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 208mg, Potassium: 509mg, Magnesium: 24mg, Carbohydrates: 21g, Sugars: 11g, Fiber: 5g, Protein: 30g, Added sugar: 0g, Vitamin K: 11mcg