Photo: Lily Banse
Chicken simmered with Zucchini, Tomatoes and Mushrooms
12 ingredients
4 steps
fandom
Estimated Nutrition (whole recipe, rough)
435
Calories
38g
Protein
18g
Fat
33g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, sliced
- 6 ounces portobello mushrooms, coarsely chopped (about 2½ cups)
- 2 garlic cloves, minced
- ¼ to ½ teaspoons red pepper flakes
- sea salt and freshly ground black pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup gluten-free chicken broth
- 4 Italian plum tomatoes, quartered
- 2 medium zucchini, cut into 1-inch pieces
- 1 pound chicken tenders
Directions
1
In a large skillet, heat oil over medium-high heat.
2
Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano, and basil until onions are translucent, about 4 to 5 minutes.
3
Stir in chicken broth, tomatoes, and zucchini and bring to a simmer.
4
Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes.
Recipe sourced from
fandom