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Chicken Cacciatore with Zoodles

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

Indulge in the delightful flavors of Chicken Cacciatore with Zoodles, a healthy twist on a classic Italian dish. Tender chicken breasts simmered in a rich tomato sauce with colorful vegetables, served over zucchini noodles for a lighter and gluten-free alternative. This dish is bursting with savory goodness and will satisfy your cravings while keeping you on track with your healthy eating goals.

Serving suggestions/tips:

Garnish with freshly chopped parsley for an extra burst of freshness.

Pair it with a side salad or steamed vegetables for a complete meal.

Serve it with crusty bread or whole-grain pasta for those who prefer a heartier meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Chicken Between 350 and 650 Main Meal Moderate Dairy-free Gluten-free Low-carb High-protein Paleo Keto Clean eating Weight loss Healthy dinner Mediterranean diet Balanced meal Low-calorie Nutritious Diabetes-friendly Grain-free Egg-free Low-sodium No added sugar Heart-healthy Anti-inflammatory Low-fat High-fiber Real food Low-glycemic Clean eating Primal Quick and easy Family-friendly

Ingredients

2 Chicken breasts
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1 tsp coconut oil
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1/2 cup chicken broth
2 tbsp tomato paste
2 cloves garlic, minced
2 (10.7-ounce each) packages zucchini noodles
Fresh chopped parsley (optional)
1 (8-ounce) package sliced mushrooms

Directions

Season the chicken breasts with dried oregano, salt, and black pepper on both sides.
Heat coconut oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through. This usually takes about 6-7 minutes per side, depending on the thickness of the chicken breasts. Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and red bell pepper. Sauté them for about 5 minutes, or until they become tender.
Add the sliced mushrooms and minced garlic to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Stir in the chicken broth and tomato paste, combining them well with the vegetables. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to blend together.
While the sauce is simmering, prepare the zucchini noodles. You can either use pre-packaged zucchini noodles or make your own by spiralizing fresh zucchini.
Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until they are heated through and slightly softened.
Slice the cooked chicken breasts into thin strips or bite-sized pieces.
Return the sliced chicken to the skillet with the zoodles and sauce. Stir everything together gently to combine and heat through.
Once everything is heated and well-combined, remove the skillet from the heat.
Serve the Chicken Cacciatore with Zoodles in bowls or plates. Garnish with fresh chopped parsley, if desired.