Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
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
1/3 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Rosemary & Oregano, undrained
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 58 mg | 6% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 90 mg | 30% |
| Total Fat | 7 g | 11% |
| Iron | 2 mg | 12% |
| Calories | 249 kcal | 12% |
| Sodium | 567 mg | 24% |
| Protein | 34 g | 69% |
| Saturated Fat | 2 g | 8% |
| Sugars | 4 g | 0 |
| Vitamin C | 12 mg | 20% |
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.
Hunt's® Chicken with Mediterranean Vegetables
