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Ingredients
- 1 (tablespoon) olive oil
- 1/2 (teaspoon) garlic powder
- 1 (pound) chicken breast, cubed
- 1 (whole) zucchini, cubed
- 1 (10.0 ounce can) diced tomatoes
- 1 (tablespoon) dried basil
- 2 (tablespoon) balsamic vinegar
- 1/4 (teaspoon) pepper
Directions
- Heat oil in a skillet over medium-high heat. Add chicken and garlic powder and cook until no longer pink, approximately 5-8 minutes; set aside. Combine zucchini, tomato, basil and vinegar.
- Toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet with vegetables and cook an additional 2-3 minutes, until heated through. Serve over rice or pasta.
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