with Vegetables
3 tsps. Olive Oil, divided
1 pound Chicken Tenders
2 tsp. Italian Seasoning
¼ tsp. Salt (Sea salt is better)
¼ tsp. Black Pepper
¾ cup finely diced Carrots (about 3 med.)
½ cup finely diced Celery ( 2 med.)
¾ cup chopped Yellow Onion1 14 ½ oz. can no-salt-added- diced Tomatoes, undrained
1 clove minced Garlic
Heat 2 tsps. oil in large nonstick skillet over medium-high heat.
Sprinkle chicken with Italian seasoning, salt and pepper, and brown on both sides for a total of about 4 minutes or until chicken is no longer pink in the center. Remove chicken from pan and cover to keep warm.
Reduce heat to medium heat. Add remaining tsp. olive oil to skillet and swirl to coat bottom of pan. Add carrots, celery and onion. Cook until vegetables begin to soften (about 5 min.), stirring frequently.
Return chicken to pan. Add tomatoes, with their juices, and garlic.
Mix well. Cover, reduce heat and simmer until thoroughly cooked (about 10 min.) or until vegetables reach desired tenderness.
4 Servings.
Cal. 214…Carbs 13 g…Fat 1 g…Protein 26 g…Fiber 4 g.
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