2 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, sliced
1 medium onion, sliced
10 cherry tomatoes, whole
2 green onions, sliced into 1 inch long pieces
2 pounds boneless skinless chicken breast, cut into bite sized pieces 4 garlic cloves, sliced thin or minced
1 1⁄2 Tablespoon grapeseed oil
4 teaspoons salt (preferably pink Himalayan or kosher)
10 turns black pepper fresh ground
2 teaspoons ground cumin
1⁄2 teaspoons chili powder
Place zucchini, squash, bell pepper, onion, and tomatoes to a medium sized bowl.
Add half of the garlic, oil, salt, pepper and cumin to the vegetable bowl and stir to evenly coat, set aside. Place chicken pieces into a Ziploc bag or separate medium sized bowl.
Add the other half of the garlic, oil, salt, pepper, cumin, and all of the chili powder to the chicken. Evenly distribute seasoning and oil over chicken. (This step can be done ahead but does not have to be done ahead.)
Heat large pan (preferably cast iron) on high heat. (May get a little smoky)
Cook vegetables, stirring constantly until slightly charred, then remove from pan. Immediately cook chicken in same pan on high heat until cooked through.
Makes 6 servings