Chicken Cattiatore with Grilled Veggies

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I love anything with tomatoes/tomato sauce/tomato paste/tomato puree, etc. etc. in it. You know why? Because I always have a can of one of the many in my pantry. And when I say pantry, I mean drawer. We have a small kitchen. Anyways, chicken was on sale this week and I had a plethora of tomato ingredients in my drawer. So what should I make with those overly exciting ingredients? Make chicken cattiatore. Why of course!

Oh you don’t know how to pronounce that? It’s ok. I’ll still be your friend. Let’s sound it out. Catch. A. Tori. Yes, like Tori Spelling. She used to be a hot mess. Now she’s frailly thin and is usually sporting a pregnant belly. Ok, I guess she still is. Weird. She obviously doesn’t CrossFit. Nor does she eat paleo. I’m guessing she eats rat pellets. That’s the only thing I can think of to stay that thin. Oh, and cabbage.

Holy sh*t was that was a tangent. I’m stopping while I’m ahead. Or before I get sued.


Chicken Cattiatore with Grilled Veggies



For the chicken

  • 2 lbs skinless, boneless chicken breasts
  • 4 roasted red peppers (from the jar), chopped
  • 1 14oz can fire roasted tomatoes
  • 1 14oz can tomato sauce
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 4 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 2 bay leaves
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

For the veggies

  • 2 zucchini, cut into strips lengthwise
  • 2 yellow squash, cut into strips lengthwise
  • 1 red onion, cut into thick
  • 3 tablespoons olive oil
  • salt and pepper to taste


  1. Heat up your grill. Once it’s nice and toasty, rub a bit of olive oil your chicken breasts and top with salt and pepper, then throw them on the grill. Let them cook for about 6-8 minutes on both sides, depending how thick they are.
  2. While they are cooking, grab a large pot and put under medium-high heat. Add your fat along with the garlic and onion and let those cook down a bit.
  3. Next, add your red peppers, tomatoes, sauce, broth, bay leaves, and all other spices to the mixture and stir together.
  4. Once your chicken is pretty close to done, take it off the grill and add directly to your tomato mixture.
  5. Cover pot, turn the heat down low, and let simmer while you cook your veggies.
  6. Lightly brush your veggies with olive oil and salt and pepper them as well. Add them to your grill and let cook for about 5 minutes on each side.
  7. Once the are done cooking, carefully remove them from the grill. Be careful with those onions. I’m either a dumbass or those rings of joy are pretty hard to remove without falling apart. I’m going with dumbass. Just sayin.
  8. Now add your finished chicken cattiatore and grilled veggies to a plate and enjoy out on your front porch, during the rain. I did. So delicious!

Grocery List Helper:

  • Boneless, Skinless Chicken Breast: on sale for $2.99/lb at Sunflower Market
  • Zucchini and Squash: both on sale at Sunflower Market
  • Onions: on sale at Sunflower Market
  • Roasted Red Peppers: in the jar–on sale at Sunflower Market
  • Canned goods: buy at King Soopers
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


5 thoughts on “Chicken Cattiatore with Grilled Veggies”

  1. Amazing recipe. I used leftover smoked chicken from the weekend and poured the chicken mixture over your cilantro lime rice, YUM!! Thanks so much for the recipe.

  2. Made this last night for my boyfriend and I. He absolutely loved it. And so did I! The heat was the perfect amount. Even made the veggies on my griddle pan and they were delicious too!

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