Vinaigrette Chicken and Vegetables Recipe

Heat a nonstick skillet over medium heat and cook chicken thighs until barely pink in the center about 20 minutes turning once; stir in onion and garlic and cook and stir until onions are translucent about 5 minutes.

Stir zucchini carrots and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

Stir vinaigrette into chicken mixture; cook until heated through about 2 minutes.