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Chicken Cacciatore Rice Bowl

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"Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice."
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Ingredients

40 m servings 558 cals
Original recipe yields 6 servings

Directions

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  1. Mix together a large pinch of salt and pepper with the flour in a large bowl. Add the chicken pieces and toss until evenly coated with flour mixture.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 4 minutes, turning well so each side is evenly browned. Remove to a plate. In the same skillet, saute the pepper, onion, and garlic until the onion is soft and translucent, about 5 minutes. Add wine and chicken broth; simmer until it is reduced by half. Finally, pour in the tomato sauce and add the browned chicken pieces. Simmer for 5 minutes, or until thickened.
  3. Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.

Nutrition Facts


Per Serving: 558 calories; 17.6 g fat; 66.9 g carbohydrates; 25.7 g protein; 64 mg cholesterol; 641 mg sodium. Full nutrition

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