Description

This recipe is for an easy and flavorful chicken cacciatore stew that is perfect for meal prep. It is made with chicken thighs, fire-roasted tomatoes, capers, and herbs, and can be served over cauliflower rice or regular rice.

Ingredients

Scale

2 tbsp avocado oil (or olive oil)

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

Salt and pepper, to taste

6 boneless, skinless chicken thighs, diced

1 can (28 oz) fire-roasted tomatoes, crushed or diced

3 tbsp capers, drained

1 1/2 tsp dried oregano

1 tsp dried basil (or 1/4 cup fresh chopped basil)

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Instructions

Heat a heavy-bottomed pot, such as a Dutch oven, over medium heat.
Add 2 tablespoons of avocado oil and let it heat up.
Add 1 diced onion, 1 diced red bell pepper, and 3 minced cloves of garlic. Season with salt and pepper.
Cook until the onions are translucent and the red bell peppers are soft, about 5 to 8 minutes.
Add 6 diced boneless, skinless chicken thighs and continue to cook until the chicken is almost cooked through about 8 minutes.
Add a 28-ounce can of fire-roasted tomatoes, either crushed or diced.
Add 3 tablespoons of drained capers, 1 1/2 teaspoons of dried oregano, and 1 teaspoon of dried basil (or 1/4 cup fresh chopped basil).
Simmer the stew for a while to let all of the flavors develop and get into the chicken. Season with salt and pepper to taste.
Serve over cauliflower rice or regular rice, if desired.

Notes

Leftovers can be stored in meal prep containers for up to a week

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dinner
Cuisine: Italian

Nutrition

Calories: 355kcal
Fat: 20g
Saturated Fat: 1g
Trans Fat: 3g
Carbohydrates: 10g
Protein: 39g