Chop chicken into large chunks. Season with pinches of sea salt & pepper.
Set a nonstick skillet on medium heat and add olive oil and chicken breast pieces. Sear on both sides for 3 to 5 minutes, no worries if the chicken is not fully cooked. Remove the chicken and set aside.
Add olive oil to the skillet, then add garlic and red onion. Cook for about 2 to 3 minutes and be careful not to burn the garlic.
Then add the chopped vegetables and sauté for about 3 minutes.
Add the crushed tomatoes and chicken stock. Bring to a light simmer, then season to taste with sea salt & pepper.
Nestle the chicken breast pieces in the sauce, then cook for 20 to 25 minutes, until the vegetables are soft, yet still somewhat firm.
Garnish and enjoy!