Fire-Roasted Tomato Chicken
Skillet Zucchini and Yellow Squash
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut in half lengthwise
- ½ tsp pepper
- 3 Tbsp canola oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 (14.5-oz) cans fire-roasted diced tomatoes (see Note)
- 1 Tbsp Italian seasoning
- 1 Tbsp balsamic vinegar
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with pepper.
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet, and set aside.
- Cook mushrooms, onion, and garlic in 1 Tbsp hot oil in same skillet over medium heat, stirring, 5 minutes or until tender. Stir in tomatoes and Italian seasoning.
- Return chicken to skillet; simmer 5 to 6 minutes or until chicken is done and gravy is slightly thickened. Stir in vinegar.
Side Dish Ingredients
- 1 lb zucchini, sliced
- 1 lb yellow squash, sliced
- 1 green bell pepper, chopped
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook zucchini, squash, and bell pepper in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until crisp-tender; stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
100
|
350
|
| Fat (g) | 10 | 8 | 18 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 10 | 6 | 16 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 360 | 200 | 560 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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