Skillet Chicken, Peppers and Tomatoes
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 238kcal
Ingredients
For the skillet:
- 1½ lbs. chicken tenders
- ¼ cup soy sauce
- ¼ cup Italian dressing
- 2-4 Tbs. olive oil for cooking the chicken
- 1 red pepper cut in strips
- 1 orange pepper cut in strips
- 1 onion sliced
- 2 cloves garlic crushed
- 15 oz. can stewed tomatoes with juice
For the 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 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 homemade Italian dressing dry mix:
- Mix all dressing ingredients thoroughly 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
Calories: 238kcal | Carbohydrates: 10g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 4359mg | Potassium: 591mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 45mg | Iron: 2mg