Paleo Chicken Cacciatore
- 4 whole 4 whole 4 whole Chicken Breast, Skinless
- 2 whole 2 whole 2 whole Green Bell Peppers, sliced
- 2 whole 2 whole 2 whole Yellow Onion, sliced
- 2 cloves 2 cloves 2 cloves Garlic, chopped
- 3 oz 3 oz 3 oz Capers, drained
- 1 cup 1 cup 1 cup Baby Bella Mushrooms, sliced
- 12 oz 12 oz 12 oz Tomato Sauce
- 1 whole 1 whole 1 whole Egg
- 0.333 cup 0.333 cup 0.333 cup Blanched Almond Flour
- Whisk one egg with 1 tbsp water add to plate. In a separate plate, add almond flour with 1 tbsp dried Italian herbs. Dredge the chicken in egg mixture, then dip into almond flour.
- Then add chicken to a cast iron on medium-high heat. Sear each side of the chicken for about 10 minutes each side, depending how thick the cut is. This helps crust the almond flour on the chicken, too. If chicken is not cooked through, place the skillet in a 375 degree oven for 15 more minutes or until chicken is tender.
- Prep the veggies while the chicken is in the oven. Cut peppers and onions into strips. Dice mushrooms. Chop garlic. Add garlic peppers, onions, and mushrooms to an olive oiled dutch oven or wide pot. Sautu00e9 until the peppers are tender and onions are almost translucent.
- Remove the chicken from the oven. Add to the pot with the veggies. Then add crushed tomatoes and capers. Set on medium-low covered for 15-20 minutes.
An Italian classic made paleo! Even the word “cacciatore” is very primal. It means “hunter” in Italian. Chicken cacciatore basically tells you it’s paleo right in the title. How could you go wrong? This meal is delicious enough to eat on its own, but you may also serve it with spaghetti squash or zucchini noodles. Tastes like you spent hours in the kitchen, but it's easy!
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week