Light Chicken Cacciatore
Nutrition per serving
Protein per 100 kcal: 9g · Energy from macros: 38% protein / 18% carbs / 45% fat
Ingredients
- 500g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 400g chopped tomatoes
- 2 tbsp tomato paste
- 80g pitted black olives, halved
- 120ml chicken stock
- 1 tsp dried oregano
- 1 tbsp fresh basil, torn
- Salt and black pepper, to taste
Instructions
Season the chicken thighs with salt and pepper. Heat the olive oil in a large deep pan over medium-high heat and brown the thighs for 3–4 minutes per side until golden, then set them aside.
In the same pan, cook the onion and red pepper for 4 minutes until softened, then add the garlic and cook for 1 minute more.
Stir in the tomato paste and chopped tomatoes, then pour in the chicken stock and scrape up the browned bits from the base of the pan.
Return the chicken to the pan, add the olives and oregano, bring to a gentle simmer, cover and cook for 20 minutes until the chicken is tender.
Uncover and simmer for 5 more minutes until the sauce thickens slightly, then taste and adjust the seasoning.
Scatter over the torn basil, rest for 2 minutes and serve hot.
Light chicken cacciatore is a lighter take on the classic Italian braise — juicy boneless chicken thighs simmered in a rich tomato sauce with sweet bell peppers, onion, garlic and olives. At 420 calories and 38g of protein per serving, it is a filling, flavourful dinner that fits a weight-loss plan without feeling like a diet meal. Ready in about 50 minutes, and perfect for a cozy weeknight dinner.
