Recipes:
# Chicken Marinara
## INGREDIENTS
1 green bell pepper
1 large carrot
1 medium zucchini
1 tablespoon olive oil
4 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thickness
1/2 teaspoon dried oregano
Salt and pepper
1 (14-ounce) can stewed Italian tomatoes
1/2 cup sliced black olives
5 medium mushrooms, sliced (about 3 ounces)
SERVES 4
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## Make Ahead
Slice bell pepper, zucchini, and carrot 1 day ahead. To store, wrap in damp paper towels, place in plastic bags and refrigerate.
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## VARIATION
For extra pizzazz in this recipe, use stewed Italian tomatoes that are flavored with olives or cheese.
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### 1
Cut bell pepper, carrot and zucchini into thin sticks about 3 inches long; set aside.
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### 2
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.
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### 3
Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook, covered, for 3 minutes.
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### 4
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.
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## Make It Quicker
• Save time by purchasing presliced canned olives instead of slicing the olives yourself. You may also use canned presliced mushrooms in this dish—be sure to drain them well.
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