Ingredients
- 2 chicken breast halves, cleaned and cubed into 1 inch pieces
- Peel of 1/4 lemon, cut into 2 pieces
- 2 small sprigs fresh rosemary
- 4 cloves fresh garlic, roughly chopped
- 2 large or 3 medium bell peppers, red, yellow, green or mixed
- 1/2 large onion
- 2 medium zucchini
- 1 cup cherry tomatoes
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1 teaspoon red pepper flakes (optional)
- Salt
Directions
1. In a mixing bowl, add the chicken cubes, garlic, rosemary, lemon peel, white wine and 2 tablespoons of olive oil. Add salt and mix thoroughly to combine. Then set the mixture aside or in the refrigerator to marinate at least 2 hours or overnight.
2. Clean the bell peppers, removing the stems and seeds and chop them into large pieces.
3. Clean and peel the onion; chop it into large pieces.
4. Clean the zucchini, and chop them into large chunks.
5. In a large pan, add 1/4 cup olive oil and the chicken pieces. Sauté over medium heat for approximately 10 minutes or just until they begin to cook through.
6. Add the chopped vegetables and the cherry tomatoes to the pan with the chicken along with a pinch of salt to taste. Stir the vegetables and chicken well and add 1/3 cup of fresh water. Cover the pan and cook for 15 - 20 minutes so that the vegetables soften and the tomatoes open and release their juices, stirring occasionally and adding water if necessary.
7. When the vegetables have cooked down and softened, uncover the pan and continue to simmer the mixture for about 5 minutes to reduce most of the remaining cooking liquid in the pan.
8. When the liquid is reduced, turn off the heat, plate the mixture and serve.