Chicken · Italian-American · 30 min
Chicken Stew (Cacciatore) with Bell Pepper, Zucchini, Olives & Quinoa
- 30 min
- 2–6 servings
- 694 kcal / serving
A hearty one-pan stew with tender chicken, colorful vegetables, olives, and a bright basil finish, served over quinoa. It’s quick enough for weeknights and comes together with straightforward steps.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 12 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh basil
- 2 clovesgarlic
- ¼ cupKalamata olives, pitted
- ½ cupquinoa
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
From the pantry: black pepper, cornstarch, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- ½ cupquinoa
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Kalamata olives, pitted | ¼ cup | ⅓ cup | ⅔ cup |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the quinoa in broth until it simmers, then cover and cook for 15 minutes. Remove from heat and let it stand, covered for 5 minutes.
- Rinse the produce and pat it dry before use.
- Peel, halve, and thinly slice the onion and peel and mince the garlic; place them in a small bowl.
- Trim, seed, and dice the bell peppers; trim and cut the zucchini into pieces. Add these to the bowl with the onion and garlic and set aside.
- Preheat a medium saucepan over medium heat.
- Cut the chicken into bite-sized pieces, toss with cornstarch, and season on both sides.
- When the pan is hot, add a drizzle of oil and swirl to coat; add the chicken and cook until golden on the outside, about 3–4 minutes.
- Add the vegetables and spices to the pan with the chicken and cook until the veggies soften, about 3–4 minutes.
- Roughly chop the olives on a clean board.
- Add the tomatoes, broth, and olives to the pan; bring to a boil, then reduce heat and simmer until the stew thickens and the chicken is cooked through, 6–8 minutes.
- Strip the basil leaves off the stems, roll up, and slice into ribbons; stir half into the stew and reserve the rest for garnish.
- To serve, divide the quinoa among bowls and ladle the stew on top; finish with the remaining basil.
Two tips
- Prep ahead: dice the vegetables and chop olives in advance and store in the fridge.
- Serving idea: pair with a light side salad or a crusty bread to soak up the sauce.
Nutrition per serving
- Calories
- 694 kcal
- Protein
- 58 g
- Carbs
- 53 g
- Fat
- 28 g
- Fiber
- 10 g
- Sodium
- 596 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.