Chicken with Fennel, Tomatoes, and Zucchini

Name: Chicken with Fennel, Tomatoes, and Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams diced tomatoes, undrained; 0 teaspoons dried tarragon; 118 milliliters fat-free, less-sodium chicken broth; 473 milliliters thinly sliced fennel bulb (about 2 small bulbs); 0 teaspoons fennel seeds; 2 Tbsps chopped fennel fronds or fresh flat-leaf parsley; 0 teaspoons coarsely ground black pepper; 3 Tbsps Italian-seasoned breadcrumbs; 355 milliliters thinly sliced leek (about 2 large); 5 teaspoons olive oil, divided; 0 teaspoons salt; 680 grams skinless, boneless chicken breast halves; 2 Tbsps tomato paste; 473 milliliters finely chopped zucchini

Chicken with Fennel, Tomatoes, and Zucchini might be just the main course you are searching for. One serving contains 240 calories, 28g of protein, and 7g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up fennel bulb, tarragon, salt, and It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Dredge the chicken in breadcrumbs.

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Breadcrumbs

Whole Chicken

Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the chicken; saut 3 minutes on each side or until golden brown.

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Whole Chicken

Remove from pan.

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Frying Pan

Heat 2 teaspoons oil in pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally.

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Fennel Bulb

Zucchini

Leek

Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.

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Vegetable