Chicken Simmered with Zucchini, Tomatoes and Mushrooms

Chicken Simmered with Zucchini, Tomatoes and Mushrooms

Serves 4

Serve this summer dish over quinoa or brown rice and garnish it with grated Parmesan cheese or toasted breadcrumbs, if you like.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, sliced
  • 6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup gluten-free chicken broth
  • 4 plum tomatoes, quartered
  • 2 medium zucchini, cut into 1-inch pieces
  • 1 pound chicken tenders
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In a large skillet, heat oil over medium-high heat. Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano and basil until onions are translucent, 4 to 5 minutes.

Stir in chicken broth, tomatoes and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes. Serve immediatley.

Nutritional Info: 
Per Serving:220 calories (80 from fat), 9g total fat, 1g saturated fat, 60mg cholesterol, 640mg sodium, 10g carbohydrate (2g dietary fiber, 4g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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