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Pat the chicken cubes dry with paper towels and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the zucchini, diced tomatoes (undrained), chicken broth, dried oregano, dried basil, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to the skillet. Bring the mixture to a simmer.

Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.


Pat the chicken cubes dry with paper towels and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the zucchini, diced tomatoes (undrained), chicken broth, dried oregano, dried basil, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to the skillet. Bring the mixture to a simmer.

Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
