How to make it:
Prepare all of your veggies for cooking by washing and chopping them up.

Place your skillet on a burner and turn on the heat to medium/medium-high. Prepare the chicken for the skillet. Make sure the breasts are thinner by cutting them lengthwise if they need it. Sprinkle both sides with the garlic and herb seasoning and a little pinch of salt. Pour about 2 tsp or so of olive oil in a hot skillet. Cook each side about 4-5 minutes, or until a golden brown crust starts to form.

Once cooked, remove the chicken from the skillet and set aside to rest. Set the longest cooking veggies in the hot pan first, such as onions or mushrooms. Add another tsp of olive oil to help them sauté more evenly. Then add the peppers, zucchini or other hearty vegetables. You can add them all together to pan-share, or you can remove the first cooked ones and go from there. Be sure to give them a pinch of salt!

Cooking everything all in one pan not only creates less dishes to clean up, it enhances maximum flavor. All of the veggies soak up the flavorful chicken bits stuck to the pan and the juices left behind. It's a major win-win.

This meal is an easy serve-yourself meal, or you can slice up the chicken and add everything to bowls. The perfect Whole30 style.

Enjoy!