Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion and bell peppers to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in zucchini, broccoli, diced tomatoes (with their juice), oregano, and basil. Season with salt and pepper. Bring to a simmer.
- Step 4: Return chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until vegetables are tender and chicken is heated through.
- Step 5: Serve immediately. Optionally, garnish with fresh herbs like parsley or cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent dryness.
- Serve this hearty skillet over quinoa or brown rice for a complete and satisfying meal.
- For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American