Wednesday, September 5, 2018

Chicken & Mushrooms Vegetable Medley #FoodieExtravaganza

The September Foodie Extravaganza, hosted by Wendy of A Day in the Life on the Farm, is a celebration of National Mushroom Month!  Be sure to check out everyone's entries:

Yield: 4

Chicken & Mushrooms Vegetable Medley

I am sharing a fast meal with you, full of summer vegetables, mushrooms, chicken, and rice. For this I use leftover rice to make it even faster on a busy weekday night, making this a one-skillet dish.


1 lb boneless chicken breasts, chopped into bite sized portions
3 T. avocado oil
1 cup chicken broth
1 package sliced button or cremini mushrooms
1/2 pint grape tomatoes
2 zucchini, sliced and quartered
1 bunch asparagus cut into 1" pieces, woody ends discarded
Salt & pepper to taste
Penzey's Mural of Flavor to taste
2 cups cooked rice


  1. This is easiest if you chop all the vegetables before you start cooking.
  2. Saute chicken in half the avocado oil until browned and close to done.
  3. Add remaining oil and the mushrooms and cook until tender.
  4. Add asparagus, zucchini, and tomatoes, saute for a minute, season and add the broth. Simmer until the broth is reduced by half, then add the rice, and continue to cook on low until heated through.
That's all there is to it!  The vegetables can, of course, be switched up depending on the seasons or what you have on hand.  I came across the asparagus / zucchini / mushroom mixture several years ago at a restaurant who labeled it a 'low carb alternative' to the usual onions and peppers in fajitas, and I've loved it ever since.


  1. This looks delicious. I love skillet dishes too!

  2. I am excited to try this. Thanks for sharing on To Grandma's House We Go!

  3. Thinking of low carb options- just switch the rice to cauli rice and your there, I am there, the whole neighborhood is there! Although I am a rice fanatic- there are so many ways to make something like this.

    1. oddly, part of the reason I made this was because we were about to go low-carb for awhile and I had just a little rice/wild rice blend in my pantry I wanted to use up. It'd be great with cauli-rice, or with a little switch up of the veggies, over zucchini noodles!

  4. This a really delicious bowl of goodness that we will really enjoy! Thanks so much for sharing with us on Full Plate Thursday and have a great weekend!
    Miz Helen

  5. This looks like a delicious dinner idea! thanks for sharing it!

  6. This is my kind of meal. Simple and all in one pot. It looks delicious, too!

  7. I am all about the one-pot meals using seasonal veggies. This looks wonderful, Linda!

  8. Sounds like a delicious meal! Thanks for sharing with SYC.

  9. Looks and sounds wonderful - Thanks for sharing at the What's for Dinner party.

  10. This looks and sounds fabulous! I'm not familiar with Penzey's Mural of Flavor, would you have suggestions for a substitute? Thanks!

    1. Great question! It's quite a go-to for me - the listed ingredients are spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel. So that 'spices' part isn't really helpful is it?? I came across this blog post, which includes homemade versions of several Penzey's spice blends, including the mural of flavor and her versions sound delicious:

    2. Thanks, Lynda, much appreciated! The ingredients certainly sound good and I’ll follow this link for the mystery “spices”!

  11. Yum! This looks so hearty and good for fall <3

    xx maddy

  12. Love quick meals, this looks so delicious, must try!

  13. I love a good one pot meal, this loos perfect for a quick weeknight dinner.