Approved by the 
Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
Jump to recipeCustomize this versatile skillet with your favorite vegetables!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1/2
onion, thinly sliced
- 2
bell peppers, thinly sliced
- 2
medium zucchini, sliced into half moons
- 2
cloves garlic, minced
- 1/2 tsp.
dried oregano
- 1 cup
low-sodium chicken broth
- 1 oz.
(14-oz.) can crushed tomatoes
- 1/4 cup
freshly torn basil
Directions
- Step 1In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, about 8 minutes per side. Transfer to a plate.
- Step 2Add onion and peppers to skillet and cook until soft, 5 minutes. Add zucchini and cook until slightly charred, 3 minutes more, then add garlic and cook until fragrant, 1 minute more. Season with oregano.
- Step 3Add broth and crushed tomatoes and simmer 10 minutes. Return chicken to skillet and top with sauce and vegetables.
- Step 4Garnish with basil before serving.
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