Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add chicken pieces, seasoning them with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned and cooked through.
- Toss in sliced zucchini and chopped red bell pepper. Sauté for another 4-5 minutes until tender but vibrant in color.
- Stir in cherry tomatoes and Italian seasoning, cooking for an additional 2-3 minutes until tomatoes are warmed and slightly blistered.
- If desired, sprinkle grated Parmesan cheese over the top and allow it to melt for a minute.
- Remove from heat and garnish with fresh basil before serving.
Notes
For added flavor, drizzle with olive oil or balsamic glaze, and pair with a side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg