INGREDIENTS:

4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

DIRECTIONS:

1. Season the chicken breasts with salt, pepper, dried thyme, and dried rosemary on both sides.
2. Heat avocado oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, add minced garlic, diced onion, and sliced bell peppers. Sauté for 2-3 minutes until the vegetables are slightly softened.
4. Add sliced zucchini to the skillet and continue cooking for another 3-4 minutes until all the vegetables are tender.
5. Return the cooked chicken breasts to the skillet and heat through for a few minutes.