Chicken and Garden Veggie Goulash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups chicken breast, bone and skin removed, cut into bite-sized pieces2 cups zucchini, grated1 cup yellow summer squash, halved and sliced1 cup carrots, julienned 1 can (2 cups) stewed tomatoes, crushed1 cup Portabella mushrooms, thinly sliced1 cup onion, chopped1/4 cup fresh Cilantro, chopped1 tsp dried Oregano, crushed1 can (2 cups) red kidney beans, rinsedSea salt to tasteFresh ground black pepper to taste1 tbsp Extra Virgin Olive Oil1/4 cup grated Parmesan Cheese (optional)
Have everything prepped prior to starting to cook since this goes pretty fast once you start.
To a large pan over medium heat, add Olive Oil, Chicken, Oregano, and salt. Cook until chicken has become mostly white. Add Carrots, mushrooms, onions and summer squash and cook until tender. Add zucchini, black pepper, kidney beans and stewed tomatoes juice and all. Crush the tomatoes between your fingers to break the them up a bit. Cover and simmer for 3-5 minutes. Stir in the Cilantro and serve with Parmesan Cheese lightly sprinkled over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINE1978.
To a large pan over medium heat, add Olive Oil, Chicken, Oregano, and salt. Cook until chicken has become mostly white. Add Carrots, mushrooms, onions and summer squash and cook until tender. Add zucchini, black pepper, kidney beans and stewed tomatoes juice and all. Crush the tomatoes between your fingers to break the them up a bit. Cover and simmer for 3-5 minutes. Stir in the Cilantro and serve with Parmesan Cheese lightly sprinkled over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINE1978.
Nutritional Info Amount Per Serving
- Calories: 404.6
- Total Fat: 7.9 g
- Cholesterol: 73.2 mg
- Sodium: 965.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 14.3 g
- Protein: 42.0 g
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