In 1-Quart Batter Bowl, combine flour, salt, and black pepper.
Dredge chicken in flour mixture, shaking off excess. Heat 1 T. of the oil in 10-inch Generation II Frying Pan over medium heat. Add chicken and cook, turning once, until golden brown, about 10 minutes,
Transfer chicken to a plate.
Add remaining 1 T. oil and garlic to pan and cook, stirring constantly, until fragrant, about 30 seconds. Add zucchini, bell pepper, and basil. Continue to cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add tomatoes and stir. Return chicken to pan and cook until chicken is no longer pink in center and vegetables are tender, about 6 more minutes. Serve hot.