Cajun Chicken And Vegetables

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1 small zucchini, chopped
• 1 celery rib, chopped
• 1/2 cup sliced onion
• 1/2 cup diced peeled eggplant
• 1/3 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 cup stewed tomatoes
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons tarragon vinegar
• 1 green onion, chopped
• Hot cooked rice, optional

1. Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm.
2. In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
3. Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170u0b0. Sprinkle with green onion. Serve with rice if desired.

chicken, cajun seasoning, garlic, pepper, olive oil, zucchini, celery, onion, eggplant, green pepper, garlic, tomatoes, chicken broth, tarragon vinegar, green onion, rice

Taken from www.tasteofhome.com/recipes/cajun-chicken-and-vegetables/ (may not work)