Healthy Chicken Vegetable Medley

Healthy Chicken Vegetable Medley

Hello again! Rachel here from Craving some Creativity. I hope you all enjoyed the holidays and had a merry and wonderful time. I don’t know about you, but I need a detox after all the cookies and filling holiday meals. Today’s recipe for Chicken Vegetable Medley is just perfect for this time of year. This dinner is packed with healthy vegetables but doesn’t skimp on flavor. The roasted vegetables and protein are healthy and filling.

That rainbow of veggies makes me feel good inside. A medley of vegetables such as squash, zucchini, mushrooms, onions, and tomatoes make this a robust meal full of flavor. It is also easily customizable and you can use whatever vegetables you have on hand.

Healthy Chicken Vegetable Medley

 2 cups chicken breast, grilled and diced

 1 cup fresh mushrooms, thick sliced

 1 cup onions, coarsely chopped

 2 cloves garlic, minced

 ½ red pepper, coarsely chopped

 2 med zucchini, coarsely chopped

 2 small squash, seedy centers removed and coarsely chopped

 1 cup low-sodium chicken broth

 1 tsp basil

 1 tsp thyme

 2 tsp flour

 ½ cup canned tomatoes, finely chopped to a puree (tomato sauce can be substituted)

 4 tsp olive oil, divided

 Salt and pepper to taste

Pre-heat oven to 400 degrees. In a large skillet, add 2 tsp oil over medium high heat. Add onions and mushrooms and sear for 2-3 minutes to brown the edges but not cook through. Add garlic and stir for 1 minute or until garlic becomes fragrant. Remove to baking dish. In the same skillet, add the remaining olive oil, zucchini, squash, and red pepper. Sear for 4-5 minutes, flipping once, until brown on the edges. Add to the mushrooms and onions. In the baking dish, add chicken, broth, basil, and thyme. Toss to coat. Bake for 30 minutes.

After baking, strain the juices into a skillet over medium high heat. Add the tomatoes and flour. Whisk until smooth and bring to a boil. Boil for 2-3 minutes until reduced and thickened. Pour over vegetable medley. Sprinkle with fresh grated Parmesan cheese and serve with rice or polenta, if

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