INGREDIENTS
24 oz
raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups
(2 small) summer squash, halved lengthwise and cut into 1” chunks
2 cups
(18 medium) mushrooms, quartered
1 1/2 cups
(1 small-medium) zucchini, halved lengthwise and cut into 1” chunks
1 cup
(8 medium) cherry tomatoes