Chicken Simmered with Zucchini, Tomatoes and Mushrooms
Serves 4
Time 20 min
Serve this summer dish over quinoa or brown rice and garnish it with grated Parmesan cheese or toasted breadcrumbs, if you like.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, sliced
- 6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
- 2 cloves garlic, finely chopped
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup gluten-free low-sodium chicken broth
- 4 plum tomatoes, v
- 2 zucchini, cut into 1-inch pieces
- 1 pound chicken tenders
- 1/4 teaspoon ground black pepper
Method
In a large skillet, heat oil over medium-high heat.
Sauté onion, mushrooms, garlic, red chile 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 carbohydrates (2g dietary fiber, 4g sugar), 26g protein.
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.
See our Terms of Service.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, sliced
- 6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
- 2 cloves garlic, finely chopped
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup gluten-free low-sodium chicken broth
- 4 plum tomatoes, v
- 2 zucchini, cut into 1-inch pieces
- 1 pound chicken tenders
- 1/4 teaspoon ground black pepper