Italian Chicken, Mushroom, And Zucchini Dish
Serving Size / Yield
- 1 lb. chicken breasts, cut in half
- 2 tsp. olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 12 oz. mushrooms, sliced
- 2 zucchini, cut in bite-size chunks
- 2 15-oz. cans fire roasted diced tomatoes
- 1 tsp. Italian seasoning
- salt and pepper, to taste
Pat the chicken dry on both sides. Add chicken to a saute pan and cook for about six minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through.
Remove chicken and set aside on a plate. Add the olive oil to the pan. Over medium heat, saute the onion for three minutes. Add the mushrooms and continue to saute for five minutes. Add garlic, zucchini, diced tomatoes, Italian seasoning, and salt and pepper to taste.
Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, in the oven at 350 degrees Fahrenheit until the chicken is heated through and the sauce is bubbling.