Italian Chicken and Peppers One-Pot

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Plenty of protein and oodles of veggies unite in this flavorful dish. As well as looking glorious, this mouthwatering meal is a quick and easy creation!


  • 2 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1/2 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 2 medium zucchini, sliced into half moons
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 1 c. chicken broth
  • 14 oz. can crushed tomatoes
  • 1/4 c. fresh basil, torn


  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken on both sides with salt and pepper and cook until golden and cooked through, about 6 minutes per side. Transfer to a plate.
  3. To skillet, add onion and peppers; sauté until softened, 5 minutes. Add zucchini and cook until slightly charred, 3 minutes more, then add garlic and cook until fragrant. Sprinkle veggies with dried oregano and stir to incorporate.
  4. Deglaze pan with chicken broth and crushed tomatoes. Stir and let come to a boil. Once boiling, reduce to a simmer and let cook for 10 minutes; add chicken back to skillet and spoon sauce over.
  5. Garnish with basil and serve.

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