- 2 tablespoons olive oil
- 2 large skinless, boneless chicken breast halves, cut into cubes
- 2 chayote squashes, diced
- 2 large potatoes, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.