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1 28 oz. organic diced tomatoes

1 tbsp. capers

1 can artichoke hearts- chopped

1 medium orange pepper-chopped

1 medium red pepper-chopped

1 cup mushrooms- chopped

½ onion- diced

2 cloves garlic-minced

3 tbsp. fresh parsley or 1 tbsp. dried parsley

1 tsp. dried oregano

1 tsp. dried red pepper flakes

Himalayan sea salt and cracked  black pepper

3 boneless, skinless chicken breasts- cooked and chopped (you can also use leftover chicken)

1 medium zucchini chopped into medallions

1 tsp. coconut oil


1. Place all ingredients except zucchini and coconut oil into larger casserole dish.

2. Bake at 350° for 45 minutes.

3. In a large fry pan sauté zucchini medallions in coconut oil for 2-3 minutes per side.

4. Layer medallions on bottom of bowl and top with chicken cacciatore mixture

Written by Cobi Slater — January 26, 2016

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