Chicken Breasts With Vegetables

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 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    267 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 24 grams protein; 55 milligrams cholesterol; 964 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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

45 minutes