Ingredients

30-35 minutes (10-15 minute cook time; 20 minutes prep time)

4 servings

• 1 cup brown rice or cauliflower rice
• 1 lb boneless, skinless chicken breasts
• 1/2 lb mushrooms (video uses shiitake)
• 2 cans diced tomatoes (14.5 oz)
• 4 cloves garlic
• 1 small bunch parsley
• 1/4 cup kalamata olives, pitted
• 2 yellow bell peppers
• 1 yellow onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Individual serving

• 1/4 cup brown rice or cauliflower rice
• 1/2 - 1 boneless, skinless chicken breast
• 1/4 cup mushrooms
• 1/2 can diced tomatoes
• 1 clove garlic
• 1/4 bunch or 2 tablespoons parsley
• 1/2 yellow bell pepper
• 1/4 yellow onion
• salt & pepper to taste
• 1/4 tablespoon olive oil

Directions

1. Prepare rice (stovetop, rice maker, cauliflower rice, etc.)
2. Wash and dry fresh produce: 2 yellow bell peppers, mushrooms, parsley.
3. Chop parsley leaves off stems, set aside in small bowl.
4. Chop both yellow bell peppers into slices; discard stems, membranes and seeds. Add to large bowl.
5. Peel and dice onion; add to the bowl.
6. Slice mushrooms; add to bowl.
7. Peel and mince garlic; add to bowl.
8. Dice or slice chicken breasts. Season with ½ teaspoon salt and pepper.
9. Preheat skillet over medium heat. Add olive oil to the skillet and place chicken pieces in skillet to cook. Cook until chicken is browned.
10. Add vegetables to the skillet and season with ½ teaspoon salt and pepper, cook to soften for 4 to 6 minutes.
11. Add the tomatoes, olives, and half the parsley (save the rest for garnishing); stir to combine. Cook for another 4 to 6 minutes until chicken is cooked through.
12. Divide rice between 4 plates or bowl (1/2cup per plate) and top with the chicken cacciatore. Garnish with remaining parsley. Enjoy!

Nutrition Information (for 1 serving size - with brown rice):

338 calories per serving, 9.5g fat, 32g carbohydrates, 30g protein

Calorie macro breakdown:

• 26% from fat
• 38% from protein
• 36% from carbohydrates