Recipe - Quick and Clean Chicken Cacciatore
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