Yields1 Serving
 1 ½ lbs boneless, skinless chicken breast
 1 tbsp olive oil
 1 small red bell pepper, julienned
 1 small yellow pepper, julienned
 1 lb baby portabella mushrooms, thinly sliced
 2 cloves garlic, finely minced
 15 oz low sodium crushed tomatoes
 ½ cup canned coconut milk (light or full fat)
 ½ cup low sodium chicken or vegetable broth
 2 tbsp Italian seasoning, divided
 sea salt and pepper to taste
 6-8 leaves fresh basil, chopped
 raw parmesan or manchego, grated, for garnish
1

Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.

2

Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.

3

Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.

4

Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.

5

Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.

6

Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

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Ingredients

 1 ½ lbs boneless, skinless chicken breast
 1 tbsp olive oil
 1 small red bell pepper, julienned
 1 small yellow pepper, julienned
 1 lb baby portabella mushrooms, thinly sliced
 2 cloves garlic, finely minced
 15 oz low sodium crushed tomatoes
 ½ cup canned coconut milk (light or full fat)
 ½ cup low sodium chicken or vegetable broth
 2 tbsp Italian seasoning, divided
 sea salt and pepper to taste
 6-8 leaves fresh basil, chopped
 raw parmesan or manchego, grated, for garnish

Directions

1

Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.

2

Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.

3

Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.

4

Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.

5

Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.

6

Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

Paleo Chicken Cacciatore