About this recipe:Packets of pre-sliced vegetables from the supermarket make this a quick, easy dish.
2 tablespoons (30ml) olive oil
500 g skinless chicken breast fillets, cut in 1.25 cm-wide strips
½ teaspoon salt
¼ teaspoon black pepper
1½ cups (130 g) sliced, seeded red, green or yellow capsicums
1½ cups (180 g) sliced courgette
2 cloves garlic, crushed
150 g (about 10) cherry tomatoes, each halved
½ teaspoon dried oregano
2 teaspoons (10ml) balsamic vinegar
Prep:5min › Cook:12min › Ready in:17min
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken. Sauté until barely cooked through, about 4 minutes. Sprinkle on half the salt and all the pepper. Remove chicken from pan.
In the same pan, sauté capsicum and courgette just until tender, 4 minutes. Sprinkle with remaining salt. Add garlic; sauté 30 seconds. Add tomato and oregano. Cook 1 minute. Return chicken to pan. Sprinkle with vinegar; heat through.