Recipes

Instant Pot Chicken Cacciatore

This Italian dish is easy, hearty and perfect for any night of the week! It’s a one-stop shop for protein, fibrous carbs, vegetables AND there is minimal clean-up! The special guest in this recipe is the BANZA chickpea pasta. It’s got almost twice the protein of regular pasta and THIRTEEN grams of fiber per serving.

And if you don’t have an Instant Pot or Pressure Cooker, no sweat because there is a Slow Cooker directions attached!

Yield/Serving

4

Macros

Serving Size: 1 thigh with 1 ounce pasta and 1/2 cup sauce
  • Protein - 31 g
  • Carbs - 24 g
  • Fat - 16 g

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 pound boneless, skinless chicken thighs (about 4)
  • 1 (15-ounce) can organic crushed tomatoes, drained
  • 1 red bell pepper, diced
  • 1/2 medium white onion, diced
  • 2 cups fresh spinach
  • 1/4 kalamata olives, pitted and halved
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 4 ounces Banza chickpea pasta
  • for serving - freshly grated parmesan or nutritional yeast
  • for serving - fresh parsley

Cooking Utensils

  • Instant Pot, Pressure Cooker or Slow Cooker
  • spatula
  • knife

Directions

  1. Season chicken with salt and pepper on both side.
  2. Set Intant Pot on “sauté” setting. Add 1 tablespoon avocado oil and then brown chicken thighs for  a few minutes on each side. You may have to pack them in. Set aside.
  3. Add 1 tablespoon avocado oil to IP. Add the diced bell pepper and onion and sauté for a few minutes until just softened.
  4. Then add the spinach, browned chicken thighs, crushed tomatoes, Italian seasoning, salt and pepper. Give the sauce a quick stir and top with a bay leaf.
  5. Cover, seal and set IP to high pressure/manual for 24 minutes; manual release.
  6. Prepare the pasta according to the directions on box.
  7. When chicken is ready, remove the bay leaf and garnish with parmesan/nutritional yeast and parsley.

 

Training day: Serve with Banza chickpea pasta or roasted spaghetti squash

Rest day: Serve with zucchini noodles

 

Slow Cooker Option – 

  1. Season chicken with salt and black pepper and place in the slow cooker.
  2. Pour crushed tomatoes over the chicken, top with spinach, diced peppers and onions, add Italian seasoning, bay leaf, salt and pepper, give it a quick stir and cover.
  3. Set crock pot to Low for 8 hours or High for 4 hours.
  4. When ready, remove lid and keep the crock pot on High for one hour to help the sauce thicken.

 

Tip: When using your slow cooker, (if you have the time) brown the meat and vegetables in a skillet FIRST for deeper flavors and a thicker sauce. Liquids will not evaporate in the slow cooker.

 

You can purchase your Instant Pot here!

 

 

Additional Information

Approximately 360 calories per serving (with pasta)

~ 1 palm protein, 1 fist carbs, 2 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving size.

 

Approved for Gluten Free, Paleo and Diary Free Lifestyles.

 

 

 

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