Gluten-Free Chicken and Vegetable Skillet

Ingredients

• about 680 g Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 medium Bell peppers (various colors)
• 1 medium Zucchini
• 1/2 medium Red onion
• 4 cloves Garlic
• 2 teaspoons Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 14.5 oz can Canned crushed tomatoes
• 1/4 cup Fresh basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g boneless, skinless chicken breasts into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C).
3. 3Add the cut chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C. Remove the chicken from the skillet and set aside on a plate.
4. 4Add the 2 medium bell peppers, cut into 2.54 cm pieces, the 1 medium zucchini, cut into 1.27 cm thick half-moons, and the 1/2 medium red onion, cut into 2.54 cm wedges, to the same skillet. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
5. 5Add the 4 cloves of garlic, minced, the 2 teaspoons of Italian seasoning, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
6. 6Pour the 1 14.5 oz can of canned crushed tomatoes into the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 5 minutes, allowing the flavors to meld.
7. 7Return the cooked chicken to the skillet. Stir in the 1/4 cup of fresh basil, torn into smaller pieces. Cook for 1-2 minutes more, just until the basil is wilted and the chicken is heated through.
8. 8Serve the Gluten-Free Chicken and Vegetable Skillet hot.

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