Chicken Marinara
Ingredients:
- 1 green bell pepper
- 1 large carrot
- 1 medium zucchini
- 1 tablespoon olive oil
- 4 (4 ounce) skinless, boneless chicken breasts (pounded to ¼ inch thickness)
- ½ teaspoon dried oregano
- Salt and pepper
- 1 (14 ounce) can stewed Italian tomatoes
- ½ cup black olives (sliced)
- 5 medium mushrooms (sliced)
Directions
Cut bell pepper, carrot and zucchini into think sticks about 3 inches long; set aside.
Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt and pepper.
Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook, covered, for 3 minutes.
Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.