Low Fat Easy Chicken Cacciatore
Savor the comforting flavors of Italy with this Low Fat Easy Chicken Cacciatore recipe—a lighter take on a beloved classic that’s perfect for busy weeknights. With tender, seared boneless chicken breasts simmered in a rich, aromatic tomato-based sauce infused with garlic, bell peppers, and a medley of herbs, this dish is both hearty and healthy. Black olives add a subtle brininess, while optional red chili flakes provide a gentle kick of spice. Ready in under an hour, this recipe is low in fat yet big on flavor, making it ideal for a wholesome family dinner. Serve it over whole-grain pasta, quinoa, or rice for a nutritious, satisfying meal that tastes as good as it looks.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium bell peppers, sliced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes (no salt added)
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red chili flakes (optional)
- 0.25 cup black olives, sliced
- 2 tablespoons fresh parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by seasoning the chicken breasts with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken breasts to the skillet and sear for about 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same skillet, add diced onion and sauté for 3-4 minutes until translucent.
Add the sliced bell peppers and cook for an additional 5 minutes until they begin to soften.
Add the minced garlic and stir for 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken broth, then stir in the oregano, basil, and crushed red chili flakes (if using).
Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover and reduce the heat to a simmer. Allow the chicken to cook for 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of cooking, stir in the sliced black olives.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve hot on its own or over whole-grain pasta, quinoa, or rice for a complete meal.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 42.6 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4043 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
