Easy Chicken Primavera

This one takes only half an hour to make. It's a light, but filling dish with a lot of flavors.

Ingredients:

• ½ cup all-purpose flour

• 1 tablespoon dried parsley

• 1 teaspoon dried basil

• 1 ½ pounds skinless, boneless chicken breasts, cut into strips

• ¼ cup extra-virgin olive oil

• 1 tablespoon minced garlic

• 2 ¼ cups low-sodium chicken stock, or to taste

• 1 cup frozen mixed vegetables

• 1 pint grape tomatoes, halved

• 1 bunch green onions, diagonally sliced

• 1 medium zucchini, quartered and sliced

• 2 tablespoons sun-dried tomato pesto

• Salt and ground black pepper to taste

I actually didn't use the frozen mixed vegetables, just green peas.

Directions:

1. Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.

3. Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.