Ww Watch Your Weight Chicken Cacciatore
Light, flavorful, and perfect for a healthy lifestyle, the "WW Watch Your Weight Chicken Cacciatore" is a comforting Italian-inspired dish that’s both low-calorie and nutrient-packed. This recipe features tender, lean chicken breasts simmered in a vibrant tomato-based sauce brimming with sautéed bell peppers, onions, garlic, and a hint of aromatic herbs like oregano and basil. A subtle kick of optional red pepper flakes adds a touch of heat, while Kalamata olives lend a savory, Mediterranean flair. Ready in under an hour, this one-pan meal is ideal for weight-conscious cooks looking to enjoy a hearty dinner without guilt. Pair with whole-grain pasta, quinoa, or a crisp green salad for a satisfying, balanced meal that’s as nourishing as it is delicious! Perfect for those seeking "light chicken dinner recipes," "healthy Italian meals," or "low-calorie comfort food."
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 2 medium Bell peppers (red and green)
- 3 cloves Garlic cloves
- 28 ounces Crushed tomatoes (no added salt)
- 1 cup Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes (optional)
- 0.25 cup Kalamata olives (pitted and sliced)
- 2 tablespoons Fresh parsley
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
Dice the onion and slice the bell peppers into strips. Mince the garlic cloves.
In the same skillet, add the onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F).
Add the sliced Kalamata olives and stir to incorporate. Taste the sauce and adjust seasoning with the remaining salt and black pepper, if needed.
Garnish the dish with freshly chopped parsley before serving.
Serve hot, optionally with a side of whole-grain pasta, quinoa, or a green salad for a complete meal.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 40.8 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4179 mg | 89% | |
*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.
