1 tablespoon Olive oil
3 Clove Garlic; minced
2 Boneless skinless chicken breasts
1 medium Zucchini; chunks
2 medium Tomatoes; chunks
1 tablespoon Dried basil
2 tablespoons Vinegar
1/4 teaspoon Pepper
Cooked rice or pasta
Yield: 4 servings Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rice or potatoes.