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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.
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
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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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.