Paleo Chicken Cacciatore

Just had to share a quick recipe with you! After all of the unhealthy eating we have been doing over this past Labor Day weekend I was determined to make something that tasted great and was also good for us! It's always easy to find something out of the cookbook I'm loving right now, "Everyday Paleo" by Sarah Fragoso. I had cooked my spaghetti squash a few days ago knowing that it would be great to have on hand for recipes like this. It's definitely my new favorite "go to" veggie! Love it! You can see my blog post on cooking spaghetti squash HERE if you'd like to! It's really very easy!

Spaghetti Squash recipe

It's not pasta….but I almost like it better than pasta! Trust me…that's saying ALOT for me! Hope you will give this great weeknight meal a try! After eating it tonight I decided it would most definitely be a meal worthy of a dinner party!

Chicken Cacciatore Paleo Style

2 T coconut oil

1 medium sized onion, diced

1/2 bag baby carrots

4-5 celery heart stalks, chopped

2 T minced garlic

1/4 C balsamic vinegar

3 C tomato sauce ( no salt added )

1 C chicken broth 

1/3 C coconut milk ( I used light )

sea salt to taste

pepper to taste

1 T dried parsley

1 T dried thyme

1 8 oz. package sliced, fresh mushrooms, rinsed

dash red pepper flakes

6-8 boneless, skinless chicken breasts, cleaned and patted dry

sea salt to taste

pepper to taste

sauté the onion, celery and carrots in the coconut oil until onion is slightly browned and veggies are softened. About 5-8 minutes. Add garlic and sauté for 2 minutes. Add the balsamic vinegar and turn heat up to high for just a minute. Turn to medium or low heat and reduce the balsamic mixture to medium stirring constantly so it doesn't burn. Add the tomato sauce, chicken broth and coconut milk and bring to a slow boil. Add the parsley, thyme and red pepper along with the sea salt and pepper to taste. Add the sliced mushrooms and simmer for a few minutes. Brown the chicken breasts seasoned with sea salt and pepper in a hot skillet sprayed with cooking spray for about 4 minutes on each side. Place in a greased 9 x 13 pan and spoon sauce on top completely covering the chicken. Cover with foil and bake at 350-370 degrees for 1 hour or a little longer. 
Serve over prepared spaghetti squash. 

Let me know what you think!