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.
5. Serve with cauliflower rice(AIP) or white rice