Zucchini Garlic Chicken Skillet

Image from The Recipe Critic

Servings: 8

2 pounds boneless skinless chicken breast halves
1  medium onions, peeled and thinly sliced
2 (or more) cloves garlic, peeled and lightly crushed (or 1 teaspoon from jar)
6 medium zucchini, cut into 1/2-inch slices
1 tablespoon olive oil
2 14.5-ounce can diced tomatoes (do not drain)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. Cook chicken in diced tomatoes, until chicken is cooked through.
2. Stir-fry oil, onions, and garlic until onions are translucent.
3. Cook zucchini in pan and cook until tender.
4. Combine chicken, onion, tomatoes, zucchini, salt, and pepper.