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Chicken Cacciatore

average rating is 3 out of 5, based on 150 votes

Introducing a mouthwatering Chicken Cacciatore recipe that satisfies your cravings while keeping you on track with your low-carb and high-protein goals. Succulent chicken breasts simmered in a flavorful tomato sauce with colorful bell peppers and zucchini, this dish is a perfect combination of healthy and delicious. Get ready to savor every bite of this diabetic-friendly and SOZA-approved delight!

Serving suggestions/tips:

Serve the Chicken Cacciatore over a bed of steamed cauliflower rice or zucchini noodles for a low-carb option.

Pair it with a side of mixed greens tossed in a light vinaigrette for a refreshing contrast.

Sprinkle some freshly grated Parmesan cheese on top for an extra burst of flavor.



Prep Time


Total Time







low-carb high-protein diabetic-friendly weight loss gluten-free dairy-free nut-free grain-free sugar-free healthy balanced flavorful easy-to-make Mediterranean-inspired meal-prep friendly antioxidant-rich nutrient-dense vitamin-packed satisfying


  • 2 boneless, skinless chicken breasts (approximately 200g)

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 bell pepper, sliced

  • 1 zucchini, sliced

  • 1 can (400g) diced tomatoes

  • 1/2 cup low-sodium chicken broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1. Preheat the oven to 375°F (190°C).

  2. Heat the olive oil in a large oven-safe skillet over medium-high heat.

  3. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5 minutes per side until browned. Remove the chicken from the skillet and set aside.

  4. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

  5. Add the bell pepper and zucchini slices to the skillet and cook for another 3-4 minutes until slightly softened.

  6. Pour in the diced tomatoes and chicken broth, then add the dried basil and oregano. Stir well to combine.

  7. Return the chicken breasts to the skillet, nestling them into the tomato mixture.

  8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  9. Remove the skillet from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

  10. Divide the chicken cacciatore into two equal portions and serve with a side of steamed vegetables or a fresh salad.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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