Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 lb fresh shrimp, peeled
- 1 medium yellow onion, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 cups low-sodium vegetable broth
- Juice of 1 lemon
- 2 tsp dried Italian herbs (oregano and basil)
- Salt and pepper to taste
Instructions
- Chop bell peppers and onion, and mince garlic.
- Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers for about 5 minutes until softened; add garlic for an additional minute.
- Cut chicken thighs into bite-sized pieces, add to the pot, and cook until no longer pink, about 5 minutes.
- Pour in diced tomatoes, vegetable broth, lemon juice, Italian herbs, salt, and pepper. Bring to a gentle simmer for 10 minutes.
- Stir in shrimp and cook for another 5 minutes until shrimp are pink and opaque.
- Serve in bowls garnished with fresh parsley if desired. Enjoy with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 150mg
Keywords: - Customize your cioppino by adding other seafood like clams or mussels. - Adjust spice levels with red pepper flakes or additional herbs based on your preference. - For leftovers, store in an airtight container in the refrigerator for up to three days.