INGREDIENTS:
2 Ibs chicken breast & thighs (skinless boneless), cut into 3/4-inch cubes
2 Tbsps olive oil or avocado oil, divided
sea salt and ground pepper, to taste
2 large bell peppers, cut into 3/4-inch pieces (red & yellow)2 medium zucchini, cut into 1/2-inch slices
1 large red onion, cut into wedges
1/2 pound medium fresh mushrooms, halved cup ripe cherry tomatoes
3 cloves fresh garlic, minced
Tbsp Italian seasoning
curly parsley, to garnish
INSTRUCTIONS:
Season your chicken with sea salt and pepper on all sides.
Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirringoccasionally, until golden-brown and cooked through,
10-12 minutes. Set aside and cover to keep warm.
Meanwhile, in a large bowl, add all of your preppedveggies (besides tomatoes), garlic, Italian seasoning,and season with a pinch of sea salt and pepper. Stirto coat well.
Once the chicken is done and set aside, and preheatthe remaining oil in the same skillet again over highheat.
Add seasoned veggies and cook for 4-5 minutes, oruntil tender-crisp.
Return the chicken back into your skillet together withthe cherry tomatoes and toss to heat everything up.
Sprinkle with fresh chopped parsley and serve withbrown rice or quinoa.
BY: RACHEL ENJOY!