Vegetable Herb Pizza with Simple Green Salad
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.
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Aromatic Chicken Cacciatore with creamy polenta and crisp green beans. Pure soul-satisfying comfort food!

Tender chicken thighs simmered in a rustic, savory sauce of tomatoes, bell peppers, onions, and herbs. This classic Italian-American 'hunter's style' dish is hearty, flavorful, and perfect over a bed of pasta or creamy polenta.
Serving size: 1 serving

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Serving size: 1 serving

Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
Serving size: 1 serving
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.

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Aromatic Chicken Cacciatore with creamy polenta and crisp green beans. Pure soul-satisfying comfort food!
This italian_american dish is perfect for dinner. With 1328.52 calories and 71.32g of protein per serving, it's a nutritious choice for your meal plan.
Prepare and Sear the Chicken
Sauté Vegetables and Aromatics
Deglaze and Build the Sauce
Simmer the Cacciatore
Finish and Serve
Heat the Liquid
Whisk in the Polenta
Cook the Polenta
Finish with Butter and Cheese
Serve Immediately
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.