Chicken and vegetable stew

Cut the chicken fillet into cubes.

Cut the onion, carrots, bell pepper, and zucchini into medium pieces.

Cut the tomatoes into cubes.

Heat the oil in a large skillet or a thick-bottomed pot over medium heat.

Add the chicken and fry until golden brown on all sides.

Add the onion and carrots, and cook for 5-7 minutes until soft.

Add the bell pepper and zucchini, and cook for another 5-7 minutes.

Add the chopped tomatoes, salt, pepper, and minced garlic. Stir.

Reduce the heat, cover with a lid, and stew for 15-20 minutes, until the vegetables are soft and the chicken is fully cooked.

Check for salt and pepper, and add more if needed.