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. low-sodium chicken broth
1 (14-oz.) can crushed tomatoes
1/4 c. freshly torn basil
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, about 8 minutes per side. Transfer to a plate. Add onion and peppers to skillet and cook until soft, 5 minutes. Add zucchini and cook until slightly charred, 3 minutes more, then add garlic and cook until fragrant, 1 minute more. Season with oregano. Add broth and crushed tomatoes and simmer 10 minutes. Return chicken to skillet and top with sauce and vegetables. Garnish with basil before serving.