Serve this dish over pasta or rice.
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon minced garlic
1 pound tomatoes, cored and coarsely chopped
1/4 cup fresh chopped basil
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
1/4 cup chopped scallions
In a large skillet over medium heat, warm the oil. Add the chicken pieces and garlic and cook for 5 to 8 minutes, or until the chicken is no longer pink. Remove the chicken and set aside. Add the remaining ingredients to the skillet. Cook for 5 to 8 minutes, or until the tomatoes are soft. Add the chicken and stir, until the chicken is warm.