Chicken Cacciatore
Warm your kitchen (and heart) with this cold-weather comfort dish
Servings
4
Cook Time
75 minutes
Ingredients
1 teaspoon
olive oil
1
medium onion, finely chopped
2
garlic, sliced
1 tablespoon
fresh oregano
2
sprigs rosemary
4
boneless, skinless chicken breasts (about 4 oz each)
1
(15-oz) can no-salt-added diced tomatoes
4
pitted olives, chopped
1 cup
mushrooms, chopped
1 cup
low-sodium chicken broth
2 cups whole-wheat
uncooked couscous
handfull
parsley, chopped
Directions
- Heat olive oil in a nonstick pan on medium heat. Add onion, garlic, and herbs. Sautée until softened.
- Add chicken on top. Cook for 5 minutes, or until browned. Turn once. Add diced tomatoes, olives, mushrooms, and stock. Cover, reduce, and simmer for 10 to 15 minutes, or until chicken is cooked.
- Meanwhile, cook couscous according to packet
To serve, divide couscous on four plates and spoon chicken mixture on top. Garnish with parsley.
Nutrition Information
| Calories | 381 |
| Fat | 8.5 g |
| Saturated fat | 1.8 g |
| Sodium | 110 mg |
| Carbs | 32.1 g |
| Protein | 44.6 g |
| Potassium | 457 mg |