Quick Garlic and Herb Chicken

• 1 12 cups stir-fry chicken (cut into bite sized pieces)
• 1 tablespoon chopped fresh garlic (the jar kind is what I used)
• 2 tablespoons virgin olive oil
• 1 teaspoon garlic and onion medley seasoning
• 14 teaspoon ground paprika
• 14 teaspoon ground red pepper
• 1 cup sliced mushrooms
• 1 sliced zucchini
• salt

1. Start two pans on the stove top, in both, heat 1 tbsp olive oil in a skillet on med-high with 1/2 tbsp fresh chopped garlic.
2. When heated, add chicken to one pan and begin cooking the vegetables in the second pan.
3. Stir or flip the chicken and continue to cook until exterior of chicken has turned white.
4. When the chicken has turned white, combine the two pans.
5. Then add 1/2 tbsp fresh chopped garlic, paprika, red pepper and garlic and onion medley.
6. Stir until thoroughly cooked and salt to taste.
7. Be sure to cook until chicken is thoroughly cooked (how long will depend on how high of a heat your stove is set to) but mine took about 5 minutes.
8. If the chicken cooks too long it will be tough.
9. Serve immediately while warm.

stirfry chicken, fresh garlic, virgin olive oil, garlic, ground paprika, ground red pepper, mushrooms, zucchini, salt

Taken from www.food.com/recipe/quick-garlic-and-herb-chicken-422702 (may not work)