Mary V's Chicken Vegetable Casserole

1 Tbsp extra virgin olive oil
20 oz boneless, skinless, chicken breast; approximately 4 breasts
1 large onion, cut into chunks
1 tsp minced garlic, or 1 - 2 cloves fresh garlic
1 cup sliced raw carrots
4 medium potatoes with skin
1 each cut into bite size chunks;
green bell pepper
red bell pepper
yellow bell pepper
15 oz frozen broccoli

seasoning: 1 Tbsp Italian Seasoning
1 Tbsp Emeril's seasoning
1 tsp cumin powder

Preparation:
Trim all fat off of chicken breasts and cut into one inch chunks. Wash and cut bell peppers, carrots, and onion into small bite size pieces. Wash and cook potatoes in microwave for 4 minutes until slightly tender and let cool before cutting into small bite size pieces.

Cooking:
Heat large skillet on medium high heat, add olive oil and brown chicken, about 4 minutes. Once chicken is almost brown, add onion and garlic. Cook until onion becomes transparent, about 3 minutes. Add carrots and cook, stirring occaisionally, about 5 minutes. Add potatoes, bell peppers, and broccoli and cook for another 5 to 10 minutes, depending on how tender you want the broccoli.
Servings: Makes 6 servings about 1 1/2 cup size.

Number of Servings: 6

Recipe submitted by SparkPeople user 4SORTIRED8.