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Basil Chicken and Vegetables

3.6
(78)
original
Basil Chicken and Vegetables
Servings:
4
Ready In:
25 minutes
Prep Time:
10 minutes
Cook Time:
15 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1 (tablespoon) olive oil
  • 1/2 (teaspoon) garlic powder
  • 1 (pound) chicken breast, cubed
  • 1 (whole) zucchini, cubed
  • 1 (10.0 ounce can) diced tomatoes
  • 1 (tablespoon) dried basil
  • 2 (tablespoon) balsamic vinegar
  • 1/4 (teaspoon) pepper

Directions

  1. Heat oil in a skillet over medium-high heat. Add chicken and garlic powder and cook until no longer pink, approximately 5-8 minutes; set aside. Combine zucchini, tomato, basil and vinegar.
  2. Toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet with vegetables and cook an additional 2-3 minutes, until heated through. Serve over rice or pasta.

Comments

  • Molly
    Molly

    Sounds good, but the directions for cooking the chicken are vague and I don't see how the chicken will be cooked thoroughly enough if you only cook it till it's no longer pink and then you just add it back to the skillet and heat it through. I suppose if you cube it small enough, it should only take a few minutes to cook, but I'm always leery of chicken being undercooked.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Molly- If your chicken is cut into bite size pieces it should only take 5-8 minutes to cook through sauteing in oil. I have adjusted this recipe to be clearer about these directions.

    about 1 year ago
  • Bernadette
    Bernadette

    yum!

    about 1 year ago
  • Anonymous
    Anonymous

    This sounds delicious!

    about 1 year ago
  • Amy
    Amy

    Not a lot of flavor as is. Next time I will try it with more spices or flavored rice.

    about 1 year ago
  • Becca
    Becca

    I think my husband would love this. I plan to use fresh basil instead of dried.

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Becca, if you use fresh basil add it at the end so it doesn't turn dark.

    about 1 year ago
  • Becca
    Becca

    Why does the picture show grape tomatoes yet the recipe calls for
    canned ?

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Good observation Becca! While the recipe says canned tomatoes you could certainly use fresh grape tomatoes or any fresh tomatoes for that matter, for this recipe. Choose whatever is most affordable for you and if fresh tomatoes are in season I highly recommend using them.

    about 1 year ago
  • Anonymous
    Anonymous

    shrimp alfredo

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Anonymous, are you looking for a recipe for shrimp alfredo? Here's a link to one: http://www.foodonthetable.com/recipes/1556-seafood-fettuccine

    about 1 year ago
  • J
    J

    Just enough tang. And the flavors complement each other nicely.

    about 1 year ago
  • Kerry
    Kerry

    very simple to make used cut up chicken that was in the freezer from a roasted chicken

    11 months ago
  • Anonymous
    Anonymous

    I used mushrooms instead of zucchini since my husband hates it and had it over brown rice- everyone loved it and it was super easy!

    11 months ago
  • Anonymous
    Anonymous

    Thanks to Food On The Table, my husband and I enjoyed a great dinner together tonight. Thanks heaps :)

    11 months ago
  • Anonymous
    Anonymous

    can i use fresh garlic instead of powdered??
    me n my hubby love garlic..use it in almost everything

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Anonymous, of course you can! I use it in almost everything, too! I'd use 2-3 cloves of garlic.

    9 months ago
  • Anonymous
    Anonymous

    thnx Chef Leslie......its in my next weeks planned menu...will let u knw hw it turned out....
    Nisha

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    You're welcome, Nisha. If you ever have any questions about cooking techniques or recipes feel free to ask! Chef Heather and I are here to help.

    9 months ago
  • Sara
    Sara

    Smells absolutely delicious while it's cooking!! It's so good!! Thanks!!! :)

    9 months ago
  • Jenny
    Jenny

    This dish is one of my husbands favorites!

    8 months ago
  • Anonymous
    Anonymous

    I cooked this for 2. It was so good! I used fresh tomatoes and garlic since I didn't have the canned or powder. I didn't have balsamic vinegar either. Either way came it great! I added dried oregano, rosemary, and Italian seasoning to the tomatoes and zucchini. Gave it great flavor. some on the chicken too while it cooked.

    8 months ago
  • Anonymous
    Anonymous

    This was a simple and quick weeknight meal...and it was yummy! The family didn't eat it though because of the zucchini. No problem all for me!

    6 months ago
  • Anonymous
    Anonymous

    Z

    6 months ago
  • Anonymous
    Anonymous

    I found this recipe this past summer, and we make it at least once a month now. I add oregano, rosemary, and parmesan cheese to increase the flavor a bit, and serve it as is -- no rice or pasta needed!

    5 months ago
  • Anonymous
    Anonymous

    What can I use besides balsamic vinegar

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Anonymous- For this recipe you could substitute 2 tablespoons cider vinegar or red wine vinegar plus 1 teaspoon sugar or honey for the balsamic vinegar. If you don't want to use vinegar at all, then you could simply use some chicken broth or olive oil.

    5 months ago
  • Anonymous
    Anonymous

    Hi, this sounds great and I'm looking forward to trying it!
    Could you tell me the calories per portion please? I can't see them listed...
    Thanks!

    5 months ago
  • Anonymous
    Anonymous

    Thanks, sounds easy and delish. I may try this with white wine instead of vinegar, plus add mushrooms too.

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Anonymous- I'm sorry for your frustration with the lack of nutritional data. While a select number of our recipes contain nutritional data, this is not something we currently offer for all recipes on the site. However, if nutritional information is missing on certain recipes, please feel free to do a quick Internet search for websites that provide nutritional data calculators. These will allow you to plug in recipes or ingredients and will calculate the nutritional information for you. This data will vary slightly depending on the brands you are using or the calculating software. Thank you for your patience as we continue working on making this a better experience.

    4 months ago

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