You are here

Chicken And Mixed Vegetable Succotash

admin's picture
  Olive oil 4 Teaspoon
  Boneless skinless chicken breasts 1 Pound, cut into 3/4-inch cubes
  Salt 3⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Dried thyme 1⁄2 Teaspoon
  Frozen mixed vegetables 10 Ounce, thawed (1 Package)
  Plum tomatoes 2 , chopped
  White wine vinegar 2 Teaspoon

1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; place the chicken in the skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes.
Transfer the chicken to a bowl and set aside.
2. Wipe out the skillet, add the remaining 2 teaspoons of oil, and heat over medium-high heat. Add the onion, garlic, and thyme; cook, stirring, until the onion softens, for 2-3 minutes. Add the mixed vegetables and cook until tender, about 2-3 minutes. Stir in the tomatoes and cook until wilted, about 2 minutes long.
3. Return the chicken to the skillet and heat through, about 2 minutes. Stir in the vinegar and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 963 Calories from Fat 248

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 4.7 g23.4%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1902.1 mg79.3%

Total Carbohydrates 62 g20.7%

Dietary Fiber 16.4 g65.7%

Sugars 6 g

Protein 118 g235.2%

Vitamin A 306.5% Vitamin C 101.2%

Calcium 22.5% Iron 59.4%

*Based on a 2000 Calorie diet

Chicken And Mixed Vegetable Succotash Recipe