Step 1

Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.

Step 2

Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.

Step 3

Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.

Step 4

Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.

Step 5

Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.

Step 6

Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, brown rice or quinoa.

Step 7

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Step 8

To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as zucchini will release water.