Chicken, Turkey, Pepper, Onion & Zucchini

• 1.5 pounds chicken breast, cut into large strips
• 1.5 pounds turkey cutlets, cut into large strips
• 0.5 cups good balsamic vinegar (I favor the stuff from Sigona's in Palo Alto, which you can get on line)
• 1 tablespoon fennel seed
• 1 tablespoon black pepper
• 1 teaspoon thyme leaves
• 3 large sweet onions, diced
• 5 bell peppers, sliced into strips
• 1 large zucchini, cut into half-moon slices
• 0.25 cups diced roasted garlic
• 3 tablespoons tomato paste
• 2 tablespoons fennel seeds
• 2 tablespoons black pepper
• 2 tablespoons oregano leaves

1. Marinate the cut meat in a mixture of the balsamic, lemon, EVOO, fennel, black pepper, and thyme for at least 20 minutes
2. Cook the meat with a slight sear at medium-high heat in a little EVOO for about 10 minutes (I use a wok pan), and reserve to a bowl
3. In the same pan, refresh the oil and add the onions.
4. About half-way to deep caramelization of the onions (about 10-15 minutes), add in the peppers and the zucchini. Stir and heat the mixture to soften the vegetables (about 10-15 minutes).
5. Clear out a hot spot in the middle of the pan and add the garlic. Heat and combine thoroughly.
6. Clear out a hot spot in the middle of the pan and add the tomato paste. Heat and combine thoroughly.
7. Add the spices and the meat. Stir to mix and heat through. At the end, add balsamic to reduce and coat the ingredients.
8. Serve with a sprinkle of parmesan cheese, parsley, and a liberal splash of balsamic.

chicken breast, turkey cutlets, balsamic vinegar, fennel seed, black pepper, thyme, sweet onions, bell peppers, zucchini, garlic, tomato paste, fennel seeds, black pepper, oregano

Taken from food52.com/recipes/67295-chicken-turkey-pepper-onion-zucchini (may not work)