Skillet Pepper Chicken and Veggies(From Half Baked Harvest)

1 pound boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 cloves garlic, minced or grated
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
zest and juice of 1 lemon
kosher salt and pepper
2 red bell peppers, sliced
1 zucchini or yellow summer squash, chopped
1 cup cherry tomatoes
3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc

1. Toss the chicken with 2 tablespoons olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest. Season generously with salt and pepper. 
2.  Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10-15 minutes until cooked through. 4. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!