Chicken Vegetable Medley Recipe

Chicken Vegetable Medley Recipe

  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 4 tablespoons olive or vegetable oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 tomatoes – peeled, seeded and chopped
  • 2 medium eggplants, peeled and diced
  • 2 large green peppers, diced
  • 2 medium zucchini, diced
  • 1 large onion, diced
  • 1 (8 ounce) 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
  • 1/4 teaspoon pepper
  1. 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 skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.
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