Cooked rice, quinoa, or  pasta (your choice!)
Fresh parsley or cilantro (for garnish)
Grated Parmesan cheese (optional)

Instructions:

1. Prep and Sauté Protein: Heat the 2 tablespoons olive oil or butter in a large skillet over medium heat. Add the 1 medium diced onion and sauté for 2–3 minutes until softened. Stir in the 3 minced garlic cloves and cook for another 30 seconds until fragrant. If using raw protein (like chicken breast cut into bite-sized pieces or ground beef/turkey), add it to the skillet now. Cook until browned and cooked through, breaking it into small pieces with a wooden spoon. If using pre-cooked protein or tofu, you can add it later with the sauce. If you’re using a protein that will release a lot of fat (like ground beef), you might want to remove it and drain excess fat before proceeding, then set it aside.
2. Add the Veggies: In the same skillet, if you removed the protein or if the pan looks dry, add a bit more oil if necessary. Then, toss in the 1 sliced bell pepper and 1 diced zucchini (if using). Sauté for 5–7 minutes until the vegetables are tender-crisp.
3. Build the Sauce: Stir in the 1 (14 oz) can diced tomatoes, 1 cup chicken or vegetable broth, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes (optional), along with salt and pepper to taste. Mix well to combine all ingredients in the skillet. Return the cooked protein to the skillet (if you removed it earlier) and mix it into the sauce and vegetables. Let everything simmer gently for 5–10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
4. Serve and Enjoy: Spoon the hearty mixture over a bed of cooked rice, quinoa, or pasta (your choice!). Garnish with fresh parsley or cilantro and a sprinkle of Grated Parmesan cheese, if desired. Serve warm.

Tips for Success