Tender Tomato Chicken Breasts

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Pepper

  Spices, black

  1 tbsp or 6g

• Onion powder

  Spices

  3 tbsp or 21g

• Mixed vegetables

  Frozen, unprepared

  2 cup or 450g

• Water

  Plain, clean water

  ¼ cup or 59g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 cup or 720g

Directions

1. Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook for 2 minutes on each side, just until browned.
2. Pour tomatoes and broth over the chicken. Cover skillet, and continue cooking for 15 minutes on each side, until chicken juices run clear.
3. While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook for 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.