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Harvest Chicken With Vegetables

   Makes 4 servings (serving size: 1 chicken breast and ¾ cup of vegetables)
   Prep Time: 15 minutes
   Total Time: 35 minutes
   Ease of Preparation: Easy

 1 (14.5-ounce) can reduced sodium diced tomatoes with basil, garlic, and oregano
 1 tablespoon reduced sodium tomato paste
 1/2 teaspoon kosher salt
 1/2 teaspoon sugar
 1/4 teaspoon black pepper
 4 (5-ounce) skinless boneless chicken breast halves
 1 1/2 tablespoons Italian-seasoned breadcrumbs
 1 tablespoon olive oil
 2 cups diced (1/2-inch) summer squash
 3/4 cup (1/2-inch-thick) slices onion
 3/4 cup julienne-cut red bell pepper
 2 tablespoons chopped fresh parsley

1. Combine first 5 ingredients (through black pepper) in a large bowl and set aside. Coat chicken with breadcrumbs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion, and bell pepper to pan; reduce to medium heat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.

3. Spoon tomato mixture over chicken. Reduce heat, cover, and simmer 15 minutes. Sprinkle with parsley.

Nutritional Notes: per serving: calories 258; fat 7g (sat 2g, mono 4g, poly 1g); iron 2mg; cholesterol 78mg; calcium 72mg; carbohydrate 14g; sodium 530mg; protein 32g; fiber 3g