Introduction:
Finding a dinner recipe that pleases everyone’s taste buds can be tricky, but when my husband declared this dish as his new favorite, I knew I had stumbled upon something special. It’s flavorful, comforting, and easy to make—everything a busy cook could hope for. Whether you’re cooking for a family or just for two, this recipe is sure to become a regular in your dinner rotation. Let’s dive into the details!
Ingredients:
1 lb of chicken breasts or thighs (boneless and skinless)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, sliced
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Fresh basil or parsley for garnish
1 cup cooked rice or pasta (optional)
Directions:
Prepare the chicken: Season the chicken breasts or thighs with salt, pepper, paprika, and oregano. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through (about 6-8 minutes per side). Remove from the skillet and set aside.
Cook the vegetables: In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until the onions soften. Add the bell pepper and zucchini, cooking for another 5-7 minutes until they are tender.
Add tomatoes and broth: Stir in the diced tomatoes and chicken broth, scraping any bits off the bottom of the skillet for extra flavor. Let the mixture simmer for 5 minutes.
Return the chicken to the skillet: Place the cooked chicken back into the skillet, nestling it into the vegetable mixture. Let everything simmer for another 5 minutes to combine the flavors and heat through.
Serve: Serve the dish over rice or pasta, and garnish with fresh basil or parsley for a burst of color and flavor. Enjoy your meal!
Serving and Storage Tips:
