Tag: healthy meal

Healthy Chicken Cacciatore

(Gotta love the image… this is what happens when you post to Insta Stories and don’t save the photo first)

I always work to find and make healthy and quick delicious meals for the weekday! Most days I get home after 7 pm and want to be in bed before 10, so my goal is to make it quick and simple! I’ve also been working on eliminating carbs at dinner and finding alternatives!

Since my honeymoon, I’ve lost 8 pounds and am 0.4 away from wedding weight (hoping to be at wedding weight at my weigh-in Saturday). One of the biggest things that has helped me is no carbs at dinner and mostly veggies instead. Carbs give you energy so you don’t need them to sleep. Veggies on the other hand get you full and the little protein I add keeps me full until the next day!

So here is a healthy version of chicken cacciatore that can be made in 1 pot and in less than 30 minutes (and even less time if you buy precut things)

Ingredients

  • 1-2 pounds of chicken breast, cut into bite stir pieces
  • 1 tbsp oil (I used coconut oil, but olive oil works well too)
  • 1 onion, cut
  • 2 peppers, cut
  • 3-4 cloves of garlic, chopped
  • 1 small potato (I added this because it came in our CSA this week but totally does not need it)
  • 1 medium eggplant
  • 1 28 oz can whole tomatoes
  • Basil, salt, pepper
  • Directions
    1. Heat oil in large skillet or wok… add chicken and cook for 4-5 minutes
      Add onion, pepper, and garlic and cook for additional 3-4 minutes, or until veggies begin to soften
      Add tomatoes, optional potato, and eggplant. Season with salt and pepper and basil… I used a few pieces of fresh basil but dried would also work
      Simmer for 7-10 minutes or until eggplant is soft… Enjoy!

    Serving Options

    1. My husband and I love hot sauce so we naturally put some in
    2. The tomatoes make it a little liquidy, which I like and the broth is delicious! You can serve this over a veggie rice like cauliflower rice or brown rice if you are eating carbs at dinner
    3. Feel free to add any veggie to this dish! The original recipe I got this idea from (The Beachbody Blog) had mushrooms and zucchini.
  • As alway, let me know what you think! If you post it on social media, make sure to tag me at @lovelearninghealth
  • Chicken, Bacon, Broccoli Casserole¬†

    When this came out of the oven, I was nervous… I wasn’t sure what to expect but I was thinking a bland, seasonless meal and boy was I wrong! Super easy to make and very flavorful!

    Ingredients:

    1 pound of chicken (I recommend vegetarian/grass fed)

    1 head of broccoli, chopped

    1 head of cauliflower, chopped 

    4 strips of bacon (what kind depends on you… I used the nitrate free organic kind, but I may try turkey bacon in the future

    1/2 cup low sodium chicken broth

    1 egg

    1 cup full fat coconut oil

    Salt/pepper to taste

    Cooking Oil ( I always prefer coconut)

    1/2 cup slivered almonds.

    1. Pre-Heat oven to 350. Cut chicken into bite size pieces and cook until mostly done in cooking oil. While cooking, season with salt and pepper.

    2. While cooking, layer a 9 x 13 baking dish with the chopped broccoli and cauliflower.

    3. Take almost done chicken and sprinkle on top of vegetables mix.

    4. Add bacon. Make sure it’s spread out to get the fat evenly spread.

    5. In a bow, whisk together egg, chicken broth, and coconut milk. Pour over vegetable, chicken, and bacon mixture. Season with salt and pepper and make sure it’s evenly distributed.

    6. Cover with foil and cook for 30 minutes.

    7. Remove foil, add almonds to top, and cook for another 5-10 minutes.

    8. If desired and I always do, add hot sauce! Sracha worked well with this!