TOTAL TIME: Prep: 35 min. Cook: 30 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 tablespoons olive oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 tomatoes, peeled, seeded and chopped
  • 2 medium eggplant, peeled and diced
  • 2 large green peppers, diced
  • 2 medium zucchini, diced
  • 1 large onion, diced
  • 1 can (8 ounces) 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, optional
  • 1/4 teaspoon pepper

Nutritional Facts

298 calories: 1 each, 13g fat (0g saturated fat), 73mg cholesterol, 88mg sodium, 16g carbohydrate (0g sugars, 0g fiber), 32g protein Diabetic Exchanges: 1 starch, 3 lean meat 1 fat.


  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. Yield: 6 servings.
Originally published as Chicken Vegetable Medley in Taste of Home August/September 1996, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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