Recently, I shared My Day On a Plate, and this one-pot chicken dish was a massive hit amongst the Wholesome Child community. So, I’m thrilled to share the recipe with you first!! It combines all the rich flavours of the Mediterranean, and it’s easy to make - a total winner. My kids love it, and I save leftovers for sending to school in a thermos, or I shred the leftover chicken and add it to sandwiches and wraps. There is a surprise boost at the end with Veggies+. Enjoy!
Mediterranean One Pot Chicken Cacciatore
Main meals, lunch
Allergens: DF, GF, EF, NF
2 tbs (40ml) extra virgin olive oil
1 brown onion (110g), peeled and finely diced
2-3 garlic cloves (20-30g), peeled and finely diced
900g chicken thigh fillets (no bone)
800g diced tomatoes, canned
½ cup (85g) kalamata olives, pitted
250ml chicken stock
1 tbs (20ml) apple cider vinegar
Sea salt and pepper, to taste
2 cups (30g) baby spinach, rinsed
¼ cup (10g) fresh parsley, rinsed and finely chopped
Preheat oven to 160°C.
Heat oil over medium heat in a large casserole dish with lid.
Add onion and sauté for 2 mins.
Add garlic and cook for another 2-3 mins.
Add chicken and brown from both sides for about 3 mins.
Stir through tomatoes, olives, chicken stock and apple cider vinegar, season with salt and pepper, cover and place in the oven for an hour.
Carefully take out of the oven and stir through baby spinach. Cover and let sit for 5 mins.
Sprinkle with fresh parsley and Veggies+ powder and serve with a side of brown rice or quinoa.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
- Sprinkle 2-3 tsp Wholesome Child Veggies+ on top before serving.
- Add 1 carrot and 1 zucchini, finely grated to the mix before cooking in the oven.
Allergy advice and simple swaps:
- Swap chicken thighs for chicken breast.