Now let’s get down to the nitty-gritty. Here’s how to whip up this dish, step by step.

Start by gathering all your ingredients. Chop the chicken, dice the onion, cut the zucchini into cubes, and halve the cherry tomatoes. Oh, don’t forget to mince the garlic! Having everything prepped makes the cooking quicker.

In a large skillet, add the extra-virgin olive oil over medium heat. Allow it to warm up for about a minute. The aroma will start to fill your kitchen—now that’s a good sign!

Add the cubed chicken to the skillet. Sprinkle it with sea salt, pepper, garlic, and the Italian herb blend. Cook for about 5-7 minutes, stirring occasionally. Your kitchen will be enchanted by the smell of sautéing chicken.

Once the chicken is almost done, toss in the diced red onion, zucchini, and broccoli. Cook for another 5 minutes until the vegetables soften. If you prefer a firmer texture, keep an eye on them; you want them bright and colorful.

Finally, add the halved cherry tomatoes and balsamic vinegar. Stir everything together and cook for another 2-3 minutes. The tomatoes will soften slightly but still provide a burst of juice when you bite into them.

If you’re adding rice, you can mix it directly into the skillet or serve it separately in meal prep containers. Divide the meal evenly into individual containers. Allow to cool before sealing, and store in the fridge.