Ingredients:
1 tablespoon olive oil
4 (5 ounce) boneless skinless chicken breasts
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cup chopped zucchini and/or yellow squash
1/3 cup chopped yellow onion
1 (14.5 ounce) can Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained
Directions
Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm.
Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes.
Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165 degrees F). Serve vegetable mixture over chicken.
