CHICKEN VEGETABLE MEDLEY

Chicken Vegetable Medley image

"This is a nice summer supper when fresh produce is abundant."Kim Marie Van Rheenan, Mendota, Illinois.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons olive oil, divided
8 ounces fresh mushrooms, sliced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped
2 medium eggplant, peeled and diced
2 large green peppers, diced
2 medium zucchini, diced
1 large onion, diced
1 can (8 ounces) 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, optional
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 298 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges