Ingredients

The following ingredients have 4 Servings
  • 2 large boneless, skinless chicken breasts (sliced in half horizontally (about 1 ½ pounds))
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small zucchini (thinly sliced)
  • 1 medium bell pepper (cored, seeded and thinly sliced)
  • 1 small yellow onion (sliced)
  • 2 teaspoons minced fresh garlic
  • 2 cups marinara sauce
  • 1 (14.5 ounce) can diced tomatoes (with juices)
  • 1 pinch crushed red pepper
  • 1 ½ teaspoons Italian seasoning
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley (or basil (optional garnish))

Instruction

  • Season both sides of sliced chicken breasts with salt and pepper.
  • Heat oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness). Transfer chicken to a plate and set aside (leave juices in skillet).
  • In the same skillet, cook zucchini, bell pepper and onion until zucchini is crisp-tender (about 3 to 4 minutes), stirring frequently.
  • Add garlic and cook an additional 30 seconds, while stirring.
  • Add marinara sauce, diced tomatoes, red pepper, Italian seasoning and bay leaf. Stir to combine.
  • Bring to a simmer and simmer for 5 minutes, stirring occasionally (reduce heat as necessary to maintain a simmer).
  • Remove and discard bay leaf. Return chicken to skillet and coat with sauce mixture.
  • Serve sprinkled with chopped fresh parsley or basil, if desired.