Chicken with Zucchini and Tomatoes – A Healthy Chicken and Zucchini Recipe
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Chicken with Zucchini and Tomatoes is a simple meal full of flavor. This healthy chicken and zucchini recipe makes a stewed chicken and vegetable dish that gets served over rice. It is a great way to use up zucchini for dinner.
Chicken with Zucchini and Tomatoes
I love a simple meal. As the primary chef of my family of five, I really appreciate a meal that’s easy to prepare such as this chicken recipe with zucchini.
Essentially, all the ingredients get tossed in a Dutch oven or deep, heavy skillet, stirred up and simmered until the chicken and zucchini are fork tender.
The zucchini absorbs all the liquids and flavors from the dried herbs for a flavorful dinner. Serve over your cooked rice, whatever variety your family prefers.
A Healthy Chicken and Zucchini Recipe
All of the ingredients of healthy chicken and zucchini are low in calories and fat.
Low fat chicken breast is high in protein and low in fat, and zucchini has relatively zero calories plus is high in fiber.
The simple stewing liquids is a base of canned, stewed tomatoes and water with a punch of flavor from the celery salt, black pepper, curry powder and dried basil.
Stewed Chicken and Tomatoes Ingredient List
What do I need to make a healthy chicken and zucchini recipe?
Chicken Breast, boneless and skinless, diced
Zucchini, cut into half-moons
Canned Stewed Tomatoes
Water
Celery Salt
Black Pepper
Curry Powder
Dried Basil
How to Make Stewed Chicken and Tomatoes
- To a Dutch oven or deep heavy saucepan, add diced chicken breast, zucchini half-moons, stewed tomatoes with the juices, water, celery salt, black pepper, curry powder, and dried basil.
- Stir to combine.
- Bring to a rapid, full boil, and then reduce heat to a low simmer.
- Cover and cook for 30 minutes, stirring occasionally.
- Remove lid, and continue to cook for 10 to 15 minutes or until the zucchini and chicken are cooked through.
- Serve over cooked rice.
For the full ingredient amounts and recipe steps for chicken with zucchini and tomatoes, scroll to the recipe card at the bottom of this post.
FAQs about Healthy Chicken and Zucchini Recipe
- If desired, use chicken thighs instead of chicken breasts. Just be sure to use boneless, skinless chicken.
- Do not peel the zucchini. I typically dice my zucchini in half-moon shapes about 1/2 inch thick. If it’s a large zucchini, remove the seeds.
- Do not drain the juices from the stewed tomatoes, you’ll want them for the chicken stew.
- My kids do not like large chunks of tomatoes. I add the tomatoes to the Dutch oven first, and then break them up with a meat chopper like this one. Your clean hands would work too, if needed.
- Substitute 1/2 teaspoon salt plus 1/2 teaspoon celery seeds for celery salt, if needed.
- I cook the stewed chicken at a low simmer with the lid on the pan (covered) for the first 30 minutes. Then, I remove the lid and continue to cook uncovered to help it thicken.
- Serve over your favorite type of cooked rice. White rice is perfect!
- Check out our Amazon Store for our favorite kitchen and pantry items.
Healthy Dinner Recipes
Weight Watchers Green Bean Chili
Healthy Zucchini Tomato Casserole
Instant Pot Tomato Braised Kale
Favorite Chicken Recipes
We really love all proteins but chicken is versatile and something our entire family will eat. Some of our simplest and quickest dinner recipes feature chicken!
- 4-Ingredient Baked Chicken Legs
- Sheet Pan Ranch Chicken and Vegetables
- Easy Grilled Chicken
- Italian Cracker Chicken
- Stove Top Chicken
Chicken with Zucchini and Tomatoes - A Healthy Chicken and Zucchini Recipe
Ingredients
- 5 - 6 diced chicken breast tenders, boneless and skinless
- 2 - 3 zucchini, cut into 1/2 inch half moons
- 15.5 ounces stewed tomatoes, do not drain
- 1/4 cup water
- 1 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried basil
- Cooked Rice
Instructions
- Add all ingredients to a Dutch oven. (If your kids do not like large chunks of tomatoes, see the notes below first).
- Stir, and bring to a rapid boil.
- Reduce heat to a simmer, and cover. Cook for 30 minutes, stirring occasionally.
- Remove lid, and continue to cook for 10 to 15 minutes or until chicken and zucchini are cooked through.
- Serve over cooked rice.
Notes
- If desired, use chicken thighs instead of chicken breasts. Just be sure to use boneless, skinless chicken.
- Do not peel the zucchini. I typically dice my zucchini in half-moon shapes about 1/2 inch thick. If it's a large zucchini, remove the seeds.
- Do not drain the juices from the stewed tomatoes, you'll want them for the chicken stew.
- My kids do not like large chunks of tomatoes. I add the tomatoes to the Dutch oven first, and then break them up with a meat chopper like this one. Your clean hands would work too, if needed.
- Substitute 1/2 teaspoon salt plus 1/2 teaspoon celery seeds for celery salt, if needed.
- I cook the stewed chicken at a low simmer with the lid on the pan (covered) for the first 30 minutes. Then, I remove the lid and continue to cook uncovered to help it thicken.
- Serve over your favorite type of cooked rice. White rice is perfect!
- Love stewed vegetables? Try Old Fashioned Stewed Tomatoes.
- Please note that the carb counts, calorie counts and nutritional information varies greatly depending on the products you use. The auto-calculation is an automated estimate and should NOT be used for specific dietary needs.
Nutrition
