Chicken Breasts With Vegetables Recipe

Name: Chicken Breasts With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 1/2-ounce cans diced tomatoes; 1 teaspoon olive oil; 4 large cloves garlic, peeled and finely chopped; 2 medium onions, peeled and thinly sliced; 12 mushrooms, cut in 1/2-inch dice; 4 small zucchini, cut into 1/4-inch julienne; 2 red or green bell peppers, cored and julienned; 1 1/2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 2 chicken breasts, skinned, boned and split; 1 tablespoon fresh thyme, coarsely chopped

Servings: persons

2 14 1/2-ounce cans diced tomatoes
1 teaspoon olive oil
4 large cloves garlic, peeled and finely chopped
2 medium onions, peeled and thinly sliced
12 mushrooms, cut in 1/2-inch dice
4 small zucchini, cut into 1/4-inch julienne
2 red or green bell peppers, cored and julienned
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 chicken breasts, skinned, boned and split
1 tablespoon fresh thyme, coarsely chopped

1
Drain the canned tomatoes and reserve their liquid.
2
Brush a large nonstick skillet with the olive oil and place over medium heat.
3
Add the garlic and onions and saute until softened, about 3 minutes.
4
Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes.
5
Add the zucchini and peppers and cook for 3 minutes more.
6
Stir in the remaining tomatoes and their reserved liquid, salt and pepper.
7
Simmer 2 minutes.
8
Place the chicken breasts in the skillet and spoon the vegetable mixture over them.
9
Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
10
Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes.
11
Stir in the thyme.
12
Return the chicken to the skillet and add more salt and pepper to taste.
13
Divide the chicken among 4 plates and spoon the sauce over the top.
14
Serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 14 1/2-ounce cans diced tomatoes, 1 teaspoon olive oil, 4 large cloves garlic, peeled and finely chopped, 2 medium onions, peeled and thinly sliced, and more.

Yes, Chicken Breasts With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Vegetables

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