Chicken simmered with Zucchini, Tomatoes and Mushrooms

Chicken Simmered with Zucchini, Tomatoes and Mushrooms

Dairy-Free, Gluten-Free Serves 4

2 tablespoons extra virgin olive oil 1 medium yellow onion, sliced 6 ounces portabello mushrooms, coarsely chopped (about 2 1/2 cups) 2 garlic cloves, minced 1/4 to 1/2 teaspoons red pepper flakes Sea salt and freshly ground black pepper to taste 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 cup gluten-free chicken broth 4 Italian plum tomatoes, quartered 2 medium zucchini, cut into 1-inch pieces 1 pound chicken tenders

In a large skillet, heat oil over medium-high heat. Saut� onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano, and basil until onions are translucent, about 4 to 5 minutes. Stir in chicken broth, tomatoes, and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes.

Nutrition Info Per serving (285g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 26g protein, 10g total carbohydrate (2g dietary fiber, 4g sugar), 60mg cholesterol, 640mg sodium http://www.wholefoodsmarket.com/recipes/meat- poultry/chicken_zuctomatomushroom.html

Contributed by

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