4 boneless skinless chicken breasts or thighs (your preference, or you can do this without chicken)
2-3 summer (yellow) squashes or zucchini, sliced into 3/4" thick pennies
2 cloves garlic, peeled and smashed
salt and pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
3 tomatoes, diced (or one 14.5 ounce can)
dried oregano, basil, rosemary and thyme (around 1 tsp each-- or about a tablespoon each if you're using fresh)
Season chicken breasts with ground black pepper and salt. Heat olive oil in a large skillet, and brown the onion approximately 30 minutes on medium-low heat, stirring occasionally. Add squash halfway through, raising heat to medium and stirring a bit to keep them from over browning. Put squash and onion in separate dish, then add seasoned chicken breasts and cook on medium until browned on both sides. Add smashed garlic and cook another 2-3 minutes, stirring to keep garlic from burning. Return squash and onion to the pan.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve over brown rice or quinoa. I like green beans or brussels sprouts on the side.