Veggie/Chicken Skillet Dinner

Adapted from Skillet Veggie & Feta Tacos at GreenLiteBites.com:

This turned out pretty well, although it was a little wet - I think a bit too much moisture in all the veggies. I used a slotted spoon to take it out of the skillet and it turned out fine, but next time maybe drain a bit while cooking.

This made enough for dinner for the two of us and lunch for both of us tomorrow.

Ingredients:

•  3 skinless, boneless chicken breasts, cut into chunks
• 1 tsp olive oil
• 1 zucchini
• 1 yellow squash
• About 1/2 pint of grape tomatoes 
• 4 oz mushrooms
• 1 onion, chopped
• 1 tsp Chopped Garlic
• 1 tsp Fresh Basil
• 1 tsp Fresh Oregano
• Feta cheese to sprinkle on top

1. In a skillet, saute the chicken chunks in the olive oil about 4 minutes or until cooked through.
2. Add the onion to the skillet and cook for 2 minutes without stirring.
3. Add the garlic and the rest of the veggies to the skillet. Sprinkle with salt and pepper, stir to cover.
4. Cover and cook for 2 minutes without stirring.
5. Add the basil and oregano to the skillet, stir to distribute flavor. Cover and cook for another 2-3 minutes or until squashes are cooked through.
6. Dish out onto a plate and sprinkle each serving with feta cheese and enjoy!