Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30 mL) olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon (5 g) dried Italian seasoning
  • ½ cup (120 mL) low-sodium chicken broth
  • ¼ cup (10 g) fresh basil, chopped (plus extra for serving)
  • Optional: Grated Parmesan cheese for serving

Instructions:

  1. Season chicken pieces with salt, pepper, and Italian seasoning.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add chicken to the skillet and sauté until golden brown (approximately 6–8 minutes). Remove chicken and set aside.
  4. In the same skillet, add the sliced onion and cook until translucent.
  5. Add sliced bell peppers and sauté for another 5 minutes until tender-crisp.
  6. Stir in minced garlic and cook until fragrant (about 1 minute).
  7. Return the chicken to the skillet and pour in the chicken broth. Stir to combine.
  8. Allow to simmer for 3-4 minutes, until the sauce thickens slightly and the chicken is cooked through.
  9. Fold in chopped basil just before serving.