Wednesday, January 28, 2009

Chicken with Zucchini and Tomatoes

  • 8 broiler-fryer chicken thighs, boned and skinned
  • 1 tablespoon olive oil
  • 2 small zucchini, cut in 1/4-inch slices
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
In large skillet, heat oil over medium-high heat. Add chicken and cook, turning, 10 minutes or until browned. Drain off excess fat. Add zucchini, tomatoes, Italian seasoning, salt and pepper. Reduce heat to medium-low; cover and cook about 10 minutes more or until chicken is
no longer pink in center and zucchini is tender.

Serves 4.

1 comment:


Sounds delicious! I think I'd love to have you as a personal chef with all these yummy recipes!!!!

Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.