Skillet Chicken, Peppers and Tomatoes

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from Tiffany at eatathomecooks.com

Prep Time30 mins

Marinate Time6 hrs

Total Time6 hrs 30 mins

Servings: to 4

Calories: 714kcal

Ingredients

For the skillet:

¾ lb. chicken tenders
2 Tbs. soy sauce
2 Tbs. Italian dressing or use homemade
1-2 Tbs. olive oil for cooking the chicken
½ red pepper cut in strips
½ orange pepper cut in strips
1 small onion sliced
1 clove garlic crushed
½ 15 oz. can stewed tomatoes with juice
salt & pepper to taste

For homemade Italian dressing dry mix:

1 Tbs. garlic salt
1 Tbs. onion powder
1 Tbs. sugar
2 Tbs. oregano dried
1 tsp. black pepper
¼ tsp. thyme dried
1 tsp . basil dried
1 Tbs. parsley dried
¼ tsp. celery salt
2 Tbs. salt

To make Italian dressing:

¼ cup white vinegar
⅔ cup canola oil
2 Tbs. water
2 Tbs. dry mix

Instructions

For the skillet:

Mix the soy sauce and Italian dressing, pour over chicken and refrigerate.
Let marinate for several hours or overnight.
Cook chicken in olive oil till done and browned.
Remove chicken from pan.
Add peppers, onion and garlic to pan and cook for several minutes.
Add stewed tomatoes to other veggies.
Return chicken to pan.
Season with salt and pepper.

For the dressing mix:

Mix all ingredients together in a small bowl and store in a tightly sealed container.

For the dressing:

Whisk all ingredients together

Notes

You can even pour the marinade over frozen chicken tenders and put them back in the freezer if you really want to prep ahead. Or, you can add it to the chicken at the last minute and the recipe still works!

Nutrition