Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 6 pieces boneless, skinless chicken breasts (about 2 lbs)
  • 1 medium onion (diced)
  • 3 garlic cloves (minced)
  • 1 medium zucchini (cut into rounds)
  • 1/3 - 1/2 cup sun-dried tomatoes (chopped)
  • 1 red bell pepper (chopped)
  • 1 orange or yellow bell pepper (chopped)
  • 1 cup low sodium chicken broth
  • 1/2 cup fresh cilantro (chopped)
  • 1/3 cup fresh parsley (chopped)
  • 3 tablespoons fresh basil (chopped)
  • 1 teaspoon dried oregano
  • sea salt and black pepper (to taste)
  • 1 lemon (sliced)

Instruction

  • Season chicken with 1/2 teaspoon of salt and pepper or to taste.
  • Heat 1/2 - 1 tablespoon of olive oil in a large skillet over medium heat, then add the chicken and brown for 6 minutes on each side or until medium brown.
  • Remove chicken and set aside on a plate. Add another 1/2 - 1 tablespoon of olive oil to the pan. Add the onion and garlic and saute for about 1-2 minutes until softened. Layer on pieces of sliced zucchini cooking until slightly golden brown, a few minutes on each side - working in batches. Push aside the zucchini to one side and add the sun-dried tomatoes, then bell peppers and stir-gently.
  • Transfer the chicken back to the pan and add chicken stock. Turn heat to medium low and cover until chicken is cooked through and the sauce is slightly reduced - about 7-9 minutes. Add in dried oregano and fresh herbs (cilantro, basil, and parsley) and allow to simmer for an additional 2 minutes uncovered. Season with additional salt and pepper to taste as needed.
  • Remove from heat and garnish with additional herbs if desired and serve with favorite sides.