Chicken Simmered with Zucchini, Tomatoes and Mushrooms

Serves 4

Serve this summer dish over quinoa or brown rice and garnish it with grated Parmesan cheese or toasted breadcrumbs, if you like. Tried it plain and it was tasty. But I'm sure it would be good with pasta, rice, or another grain too.

Ingredients

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

Directions

In a large skillet, heat oil over medium-high heat. Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano and basil until onions are translucent, 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. Serve immediatley.

Nutrition

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

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1119