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.