Fire-Roasted Tomato Chicken
Skillet Zucchini and Yellow Squash
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut in half crosswise
- 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 with garlic
- 1 Tbsp Italian seasoning
- 1 Tbsp balsamic vinegar
Instructions
- Pound chicken to an even thickness between plastic wrap using 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 skillet over medium heat 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 canola 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 |
258
|
93
|
351
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 14 | 6 | 20 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 389 | 202 | 591 |
| T. Sugs (g) | 6 | 4 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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