Great – and easy – Chol Hamoed or even Yom Tov dinner.

4 tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1 onion, chopped
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper

Heat oil in a large skillet over a medium heat. Cook chicken until lightly browned (3 to 4 minutes per side). Add vegetables and spices. Sauté for 10 to 15 minutes longer.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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