1 tablespoon olive oil
3 garlic cloves, minced
2 whole boneless, skinless chicken breasts (about 1-1/4 pounds), cut into 1-inch chunks
1 medium zucchini, cut into chunks
2 medium tomatoes, cut into chunks
1 tablespoon dried basil
2 tablespoons vinegar
1/4 teaspoon pepper
Cooked rice or pasta
Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, vinegar and pepper, toss to coat vegetables well.
Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta.