Jazz up dinnertime with this tasty Mediterranean dish.
Total Time 30 minutes
Prep Time 20 minutes
Makes 4 servings
|1||tablespoon olive oil|
|4||boneless skinless chicken breasts (4 breasts = 1-1/4 lb)|
|1/2||teaspoon garlic salt|
|1/4||teaspoon ground black pepper|
|1||cup chopped zucchini and/or yellow squash|
|0||cup chopped yellow onion|
|1||can (14.5 oz each) Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained|
- Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm.
- Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes.
- Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165°F). Serve vegetable mixture over chicken.
|Serving Size:||1 breast with vegetables each|
|Vitamin A||12 %|
|Dietary Fiber||2 g|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Vitamin C||20 %|
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