INGREDIENTS
- 2 lbs boneless skinless chicken thighs, chopped
- 1 cup mozzarella cheese, grated
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 cup white mushrooms, sliced
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh thyme
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Preheat oven to 350°F and set aside a 2-quart baking dish.
- In a large skillet, heat half of the oil over medium heat. Season the chicken with salt and pepper, and saute until cooked through, 5-7 minutes. Remove chicken to baking dish.
- Add peppers, mushrooms, onions, and zucchini to pan. Saute until soft, 5-7 more minutes, then add garlic and thyme and cook 2 minutes more. Season well with salt and pepper and add to baking dish.
- Stir chicken and vegetables together in baking dish, then top with mozzarella cheese. Bake until cheese is melted, 10-15 minutes. Serve and enjoy!