Hunts® Chicken with Mediterranean Vegetables Recipe - Allrecipes.com
Hunts(R) Chicken with Mediterranean Vegetables Recipe
  • READY IN 30 mins

Hunts® Chicken with Mediterranean Vegetables

Recipe by  

"Chicken breasts simmer with squash and onion in diced tomatoes for a quick, simple dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm.
  2. Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes.
  3. Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165 degrees F). Serve vegetable mixture over chicken.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2012

I read the previous reviewers comments and decided to give the recipe a little "jooj" before I started it and it turned out 5 star. I seasoned the chicken with Herbs De Provence. This is a common spice blend that is available in any market and is just basically Italian seasoning with dried parsley and lavender added. If you don't have it, Italian seasoning and parsley or just Italian Seasoning is fine. I did not use the garlic salt but salted and peppered the chicken and added fresh garlic to the squash instead. I browned the chicken as the recipe stated but when I put in the vegetables I added 1 Tsp of fresh minced garlic, a dash of red pepper flakes and also LIGHTLY seasoned them with the same seasoning as the chicken. I also substituted the Hunt's tomatoes with the Hunt's fire roasted diced tomatoes because I seasoned the chicken before hand so I didn't want the tomatoes over seasoned. I also think the fire roasted are more flavorful with a fresher, sweeter, taste. I also sprinkled a little Parmesan cheese on the top after plating and as I said, I think it was a 5 star dish! Thank you so much for the easy to vary recipe. These are the kind of recipes I like to see on Allrecipes. Simple to prepare, Quick to cook and easy to personalize to my preferences. There is no right or wrong way!

 
Most Helpful Critical Review
Dec 14, 2011

This was ok. It was healthy. I think it needs a little more flavor, maybe some more herbs.

 
May 21, 2012

really yummy really easy recipe! I added some black olives to it and it was a meal in itself!

 
Mar 08, 2012

very tender

 
Mar 07, 2012

This was super yummy! I made it even better by serving it over egg noodles, and I topped it with parmesan AND mozzarella cheese. It was fast and easy. I'm definitely going to try it again.

 
Mar 06, 2012

I know so many dislike when a recipe is reviewed that wasn't followed, but with some tweaks, this was amazing! I heeded the comment that said the original recipe lacked flavor. I used the garlic salt on the chicken breasts as stated and added some Greek Seasoning to them as well. After cooking the breasts and taking them out of the pan, I added the onion and 2 small zucchini along with 6 sliced, fresh roma tomatoes to the pan. I sprinkled the whole thing with sea salt and some rosemary and cooked as directed. When I added the breasts back to the skillet, the breasts had let go of some juice and I poured that into the skillet, too. I cooked it all covered until the chicken was done. It made a lot of liquid! I maybe would thicken the liquid next time. We ate the veggies and some of the "juice" on barley and the chicken on the side. It was sooooo goood!

 
Mar 05, 2012

I really liked this recipe. I did add some seasoning, such as garlic, more rosemary, etc. I also served it over quinoa (made with veggie broth), which gave it more texture and adds fiber. I found the recipe to be barely enough for my family of 3. I will double it next time.

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 577 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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