Gluten Free Weeknight Chicken Skillet Quick Dinner Dish

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper chopped (any color)
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the cubed chicken thighs to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Once the chicken is done, remove it from the skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, until the onion is translucent and fragrant.
5. Add the chopped bell pepper and diced zucchini to the skillet and cook for an additional 4-5 minutes until the vegetables are tender.
6. Stir in the halved cherry tomatoes, dried basil, and dried oregano. Cook for another 2 minutes until the tomatoes start to soften.
7. Return the cooked chicken to the skillet and mix everything together. Allow it to heat through for another 2 minutes.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Garnish with fresh chopped parsley before serving.