Chicken and Garden Veggie Goulash

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken and Garden Veggie Goulash calories by ingredient
Submitted by:

Introduction

An easy, light meal and a great way to use up all those extra garden veggies we all have this time of year An easy, light meal and a great way to use up all those extra garden veggies we all have this time of year
Number of Servings: 4

Ingredients

    2 cups chicken breast, bone and skin removed, cut into bite-sized pieces
    2 cups zucchini, grated
    1 cup yellow summer squash, halved and sliced
    1 cup carrots, julienned
    1 can (2 cups) stewed tomatoes, crushed
    1 cup Portabella mushrooms, thinly sliced
    1 cup onion, chopped
    1/4 cup fresh Cilantro, chopped
    1 tsp dried Oregano, crushed
    1 can (2 cups) red kidney beans, rinsed
    Sea salt to taste
    Fresh ground black pepper to taste
    1 tbsp Extra Virgin Olive Oil
    1/4 cup grated Parmesan Cheese (optional)

Directions

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.

Rate This Recipe