This dish is a colorful and hearty way to enjoy tender chicken paired with a medley of fresh vegetables. It’s perfect for a wholesome weeknight dinner that’s both comforting and full of flavor.
Start by heating some olive oil in a skillet over medium-high heat. Toss in the chicken and onion, and sauté them until the chicken is just a little pink in the middle—this usually takes about 3 to 5 minutes. Next, add the yellow squash, green zucchini, red bell pepper, and mushrooms. Keep everything moving in the pan, cooking until the veggies start to soften, which should take around 4 minutes.
Then, stir in the garlic and cook for another 3 minutes or so, until you can really smell that lovely garlic aroma. Pour in the chicken stock and add the tomato paste, mixing everything together. Sprinkle in the herbes de Provence, cumin, oregano, and a pinch of celery salt, giving it all a good stir.
Let everything simmer, stirring now and then, and add a bit more liquid if it looks too dry. Keep cooking until the vegetables are as tender as you like—usually between 4 and 8 minutes. Finally, taste and season with salt and pepper to your liking.
- Use fresh, ripe vegetables for the best taste and texture.
- Sear the chicken first to lock in juices before adding vegetables.
- Let the dish simmer gently to allow all the flavors to meld perfectly.
This dish combines tender chicken with a colorful mix of fresh vegetables, making it both nutritious and flavorful. It’s a great way to enjoy a hearty meal that feels light and satisfying. The blend of herbs and slow cooking brings out rich, comforting flavors.
Serve with crusty bread or over a bed of fluffy rice to soak up the delicious sauce. A side of green salad or steamed grains can add extra balance and freshness to the meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and vegetables flavorful. This dish also freezes well for up to a month.
