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Chicken Vegetable Medley

By: Kim Marie Van Rheenen  
"'This is a nice summer supper when fresh produce is abundant,' says Kim Marie Van Rheenan of Mendota, Illinois."

Rating: This weblink has been rated 8 times with an average star rating of 4.4 Read Reviews (7)

Rate/Review | 185 people have saved this

Prep Time:
35 Min
Cook Time:
30 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 4 tablespoons olive or vegetable oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 tomatoes - peeled, seeded and chopped
  • 2 medium eggplants, peeled and diced
  • 2 large green peppers, diced
  • 2 medium zucchini, diced
  • 1 large onion, diced
  • 1 (8 ounce) can tomato sauce
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.

Footnotes

  • Nutritional Analysis: One serving (prepared with no-salt-added tomato sauce and without salt) equals 298 calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 88 mg sodium, 16 g carbohydrate, 0 fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 fat, 1 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by House husband 
This is good man food. Easy to make, delicious, and lots of it. I cut the chicken into one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by Vanessa 
Loved it - actually even my picky teenagers liked it. The second time I made it I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2008 by TANYAPORN 
This was awesome! My husband ate it over rice but I had it plain and it was still fantastic. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2009 by parksjl 
I did not have eggplant or squash but recipe turned out great. Great flavor, does make a lot!... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by Legs 
Good recipe, great with penne pasta, too. I used a green and a yellow bell pepper. The only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2008 by jstremer 
Good flavor and easy to make. We served it with couscous. This makes a lot of food, and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2008 by BnKColes 
Absolutely delicious! I did not change a thing about this recipe and we all loved it. Even my... MORE

 
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