Chicken Cacciatore with Quinoa

A classic Italian stew featuring chicken, vegetables, and herbs served over a bed of fluffy quinoa.

Ingredients

• 4 (4-5 oz each) Boneless, skinless chicken thighs
• 1 medium, chopped Onion
• 2, chopped Bell peppers (any color)
• 1 can (540 ml) Diced Tomatoes
• 8 oz, sliced Mushrooms
• 3 cloves, minced Garlic
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 cup (907 g) Quinoa
• 1 tbsp Olive oil
• 1/2 cup Chicken broth
• 1 Bay leaf

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Season chicken thighs with salt and pepper.
3. Brown chicken on all sides and remove from pot.
4. Add onion and bell peppers to the pot and cook until softened, about 5 minutes.
5. Add garlic and mushrooms and cook for another 3 minutes.
6. Stir in diced tomatoes, chicken broth, oregano, basil, and bay leaf.
7. Return chicken to the pot and bring to a simmer.
8. Cover and cook for 35 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
9. While the chicken is cooking, prepare quinoa according to package directions.
10. Remove bay leaf before serving. Serve chicken cacciatore over quinoa.

Cuisine: Italian

Suitability: low fat,family-friendly

Prep Time: 20 mins

Cook Time: 50 mins

Serving Size: 4

Meal Type: dinner