Ingredients
1 lb chicken breasts, cut in half
2 tsp olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
12 oz mushrooms, sliced
2 zucchini, cut in bite-size chunks
30 oz cans fire roasted diced tomatoes
1 tsp Italian seasoning
salt and pepper, to taste
Preparation
Pat the chicken dry on both sides.
Add chicken to a non-stick saute pan and cook for about six minutes, or until browned. Make sure the chicken is cooked all the way through on both sides.
Remove chicken and set aside on a plate.
Add the olive oil to the pan. Over medium heat, saute the onion for three minutes.
Add the mushrooms and continue to saute for 5 minutes. Add garlic, zucchini, diced tomatoes, Italian seasoning, and salt and pepper to taste.
Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.
Cook, covered, in the oven at 350°F until the chicken is heated through and the sauce is bubbling.
Remove and let cool for 5 minutes before serving.
