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1 tbl olive oil

3 cloves garlic — minced

2 whole boneless skinless chicken breasts — 1″ chunks

1 med zucchini — chunks

2 med tomatoes — chunks

1 tbl dried basil

2 tbl vinegar

1/4 tsp pepper

Cooked rice or pasta

Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combin zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rice or pasta.

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