Roman Style Chicken

About This Recipe:

If you ever need a healthy recipe for a group of picky eaters, this Roman chicken could be just what you’re looking for. Chicken with tomato sauce is as simple and likable as you can get, and this recipe can be easily scaled up to make large quantities.

I think that the leftovers of this dish taste even better as the chicken really marinates in the sauce and everything blends together. It’s hearty, filling, super lean, and best of all- a one pot recipe. Because dishes… no.


Ingredients (6-8 servings)

-2 lbs boneless, skinless chicken breasts or thighs
-1 red, orange, and yellow bell pepper, sliced
-2 zucchinis, sliced 
-6 cloves garlic, finely minced
-30 oz diced tomatoes
-1/2 cup fresh parsley, chopped
-Olive oil
-Salt and pepper


-1/2 tsp dried thyme
-1/2 tsp crushed red pepper flakes
-1/4 tsp paprika 
-Salt and pepper

Instructions (45 minutes)

1. In a large skillet over medium high heat, pour in 1 tbl of olive oil. Add the chicken and brown each side for 4 minutes. Season with salt and pepper. Transfer to another dish. 
2. Add another tbl of olive oil into the pan and cook the bell peppers for 10 minutes. Add the zucchini and cook for 5 more minutes. 
3. Once the vegetables are tender, add the garlic and cook for 1 minute. Add all of the seasonings and stir for 30 seconds. 
4. Add the tomatoes and nestle the chicken back into the pan. Reduce the heat to low and simmer with the pan covered for 15 minutes.
5. Stir in the parsley and serve on top of pasta or with bread. 

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