How long does You're going to want to bookmark this one. keep in the fridge?

Stored in an airtight container, it keeps 3–4 days in the refrigerator.

Can I make You're going to want to bookmark this one. ahead?

Yes. It reheats well. For best texture, undercook vegetables and protein slightly if you plan to reheat.

Absolutely. It scales easily and freezes well. Thaw overnight and reheat gently.

You can. Add them earlier so they fully thaw and release moisture before reducing the sauce.

Chicken works well for a neutral base. Shrimp and tofu are great swaps depending on your diet.

A simple, flexible dish built for busy weeknights and special meals alike, delivering big flavor with everyday ingredients.

Scale

Cook Mode Prevent your screen from going dark

Pat protein dry and season lightly.
Heat oil in a large skillet and brown protein on both sides, 3–5 minutes per side depending on thickness.
Transfer to a plate.
Add onion and garlic to the same skillet and sauté until soft, about 4 minutes.
Add chopped vegetables and cook until they release moisture.
Stir in tomatoes and stock, scraping the bottom of the pan to lift brown bits.
Return the protein to the skillet, nestling it into the sauce.
Simmer gently, uncovered, until the sauce reduces and the protein reaches safe internal temperature (165°F for chicken).
If baking, transfer to a baking dish, top with cheese, and bake at 400°F for 10–15 minutes until bubbly.
Finish with chopped herbs and a squeeze of lemon.

Tip: To keep flavor and safety, consume refrigerated leftovers within 3–4 days.