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  Boneless, skinless chicken breast halves 6
  Olive oil/Vegetable oil 4 Tablespoon (Divided)
  Fresh mushrooms 8 Ounce, sliced
  Garlic 4 Clove (20 gm), minced
  Tomatoes 3 , peeled, seeded and chopped
  Eggplant 2 Medium, peeled and diced
  Green peppers 2 Large, diced
  Zucchini 2 Medium, diced
  Onion 1 Large, diced
  Tomato sauce 8 Ounce (1 Can)
  Bay leaf 1
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

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

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2373 Calories from Fat 698

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 12.9 g64.6%

Trans Fat 0.3 g

Cholesterol 598.5 mg199.5%

Sodium 1788.4 mg74.5%

Total Carbohydrates 156 g52.1%

Dietary Fiber 56 g224%

Sugars 70.3 g

Protein 273 g545.1%

Vitamin A 158% Vitamin C 826.6%

Calcium 73.9% Iron 148.1%

*Based on a 2000 Calorie diet

Chicken Vegetable Medley Recipe