Chicken Vegetable Medley


Classifications: Main Dishes

Qty Measure Ingredient


6 (1-1/2 lbs) skinless boneless chicken breast halves

4 tablespoons olive or vegetable oil, divided

8 ounces fresh mushrooms, sliced

4 cloves garlic, minced

3 tomatoes, peeled, seeded & chopped

2 medium eggplant, peeled & diced

2 large green peppers, diced

2 medium zucchini, diced

1 large onion, diced

1 8 oz can tomato sauce

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon salt, optional

1/4 teaspoon pepper

Instructions: In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skill. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.



Background: Note: DIABETIC EXCHANGES: One serving (prepared with no-salt-added tomato sauce and without salt) equals 4 very lean meat, 1-1/2 fat, 1 starch; also 298 calories, 88 mg sodium, 73 mg cholesterol, 16 gm carbohydrate, 32 gm protein, 13 gm fat.

Serves: 6

Food Exchanges: