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Heat olive oil in a large skillet over medium heat and season chicken cutlets with 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of dried Italian herbs. Once the skillet is warm, brown the chicken cutlets, about 2-3 minutes on each side (if you haven't sliced your veggies yet, do so while the chicken is cooking). Pull chicken cutlets out of the pan, and allow to rest.
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With the skillet still over medium heat, cook zucchini, carrots, and bell peppers for 1-2 minutes. Add in the last 1/2 tsp of salt, 1/2 tsp of pepper, and 1 1/2 tsp of Italian herbs.
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Add chicken stock (or wine), canned tomatoes, and tomato sauce to the veggies and bring to a boil. Allow to boil for 1 minute, then reduce to a simmer. Add chicken back into the skillet, and simmer for about 20 minutes, or until veggies are tender and the chicken is thoroughly cooked. Add yellow tomatoes and serve.
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Enjoy!