This is a nice dish that comes together in roughly 30 minutes. There are steps you can do ahead of time if you know that the dinner hour time is going to be hectic or crunched. Seems to be the story of everyday living for most families now days.
1 Green Bell Pepper
1 Large Carrot
1 Medium Zucchini
1 Tablespoon Olive Oil
4 Skinless, Boneless Chicken Breast, Pounded to 1/4-inch Thickness
1/2 teaspoon Dried Oregano
Salt and Pepper
1 (14 oz) can Stewed Italian Tomatoes
1/2 cup sliced black olives
5 medium mushrooms sliced (about 3 oz. I have even used a 4 oz can of Mushrooms)
Cut bell pepper, carrots, and zucchini into thin sticks about 3 inches long; set aside.
Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.
* We like to serve this with Angel Hair or Linguine pastas or it's good over rice too.
**Make Ahead steps: Slice bell pepper, zucchini, and carrots 1 day ahead. To store wrap in damp paper towels, place in plastic bags and refrigerate.