Ingredients
The following ingredients have 4 Servings
- 6 boneless (skinless chicken cutlets (these are thinner than chicken breasts so they cook quicker))
- 2 Tbsp olive oil
- 1/2 cup chicken stock or white wine
- 1 14 oz can diced tomatoes (mostly drained (you don't have to be precise; some liquid is fine))
- 1/2 cup tomato sauce
- 1 large zucchini (sliced)
- 1/2 cup green bell peppers (sliced)
- 1/2 cup red bell peppers (sliced)
- 1/2 cup carrots (diced)
- 1/2 cup yellow grape tomatoes (sliced in half)
- 2 tsp dried Italian herbs
- 1 tsp salt
- 1 tsp pepper
Instruction
- Heat olive oil in a large skillet over medium heat and season chicken cutlets with 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of dried Italian herbs. Once the skillet is warm, brown the chicken cutlets, about 2-3 minutes on each side (if you haven't sliced your veggies yet, do so while the chicken is cooking). Pull chicken cutlets out of the pan, and allow to rest.
- With the skillet still over medium heat, cook zucchini, carrots, and bell peppers for 1-2 minutes. Add in the last 1/2 tsp of salt, 1/2 tsp of pepper, and 1 1/2 tsp of Italian herbs.
- Add chicken stock (or wine), canned tomatoes, and tomato sauce to the veggies and bring to a boil. Allow to boil for 1 minute, then reduce to a simmer. Add chicken back into the skillet, and simmer for about 20 minutes, or until veggies are tender and the chicken is thoroughly cooked. Add yellow tomatoes and serve.
- Enjoy!
