Chicken and Vegetable Cacciatore

One of the best tricks I have found to prepare for a busy week is to meal prep on Sundays. That way I can just come home after a long day of work/school and have dinner on my table within minutes. This cacciatore recipe is an easy, one pan meal to make on a Sunday and have for nights when all you have time for is to reheat something in the fridge.

I love this recipe for its versatility. No one enjoys eating the same thing over and over again, but when you are cooking for just one person, that tends to be the only option. With this cacciatore, its delicious alone, over rice, or mixed in with your favorite pasta, so there are multiple ways to switch up what you eat from night to night. Personally, I love eating this over brown rice (I just minute brown rice if I’m pressed for time!) and topping it with some shredded parmesan cheese. This is also the perfect recipe for a family because it takes less than 30 minutes to put on the table and can be done in one pot. For all those health nuts like me out there, this is a well-balanced meal packed with protein, a variety of vegetables, and aside from some healthy fat from the olive oil, it is virtually fat free (if you avoid covering it in parmesan cheese like I do!). This is a great recipe to use for meal prep, and it is just as yummy reheated as it is when first cooked. Give it a try and tell me if you agree!

Cacciatore Ingredients:

• 2 C sliced portabella mushrooms
• 1 large red bell pepper, roughly chopped
• 1/2 sweet yellow onion
• 1 medium leek
• 1 zucchini, roughly diced
• 1 C chopped frozen spinach (or can use fresh if you have it!)
• 2 C diced chicken breast
• 1 1/2 tsp minced garlic ( about 1 1/2 cloves)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning
• 1 14.5 oz. can diced, no salt added tomatoes
• 1/2 can tomato paste (3 oz.)
• 1/4 C finely diced basil
• 2 tsp olive oil (EVOO)
• Dash of cayenne (optional, only if you like a little heat!)

Directions:

1. Heat pot on medium-high heat and add about 2 tsp EVOO.
2. Let oil heat up, then add onion and garlic. Cook until the onion has browned, stirring occasionally.
3. Turn heat down to medium and add the diced red pepper, leek, mushrooms, zucchini, and chicken to the pot.
4. Cook for 10 minutes, then pour off some of the excess water.
5. Add the can of tomatoes, tomato paste, basil, spinach, and the seasonings.
6. Bring to a boil, then reduce to low and let simmer uncovered for about 20 minutes.
7. Enjoy!

*Makes about 4 servings