Chicken Provencal

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Heat the olive oil in a large skillet over medium-high heat.

Ingredients quick view

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, sliced

1 can (14.5 ounces) diced tomatoes, undrained

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

Salt to taste

Fresh basil for garnish (optional)

For added flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking.

Serve with crusty bread to soak up the juices.

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