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Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 172 cals, 6g fat (of which 1g saturates), 3g sugar and 0.4g salt per portion.
Ingredients
- 3 tsp olive oil, divided
- 450g (1lb) chicken tenderloins
- 2 medium tomatoes, sliced
- 1 cup sliced fresh mushrooms
- ½ cup chopped onion
- 1 tbsp capers, drained
- 1 tbsp lemon-pepper seasoning
- 1 tbsp salt-free Greek seasoning
- 1 medium garlic clove, minced
- ½ cup water
- 2 tbsp chopped ripe olives
- Hot cooked orzo pasta (optional)
Method
1. In a large skillet, heat 2 tsp oil over medium heat. Add chicken; saute until no longer pink, 7 - 9 minutes. Remove and keep warm.
2. In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2 - 3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3 - 4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2 - 3 minutes. If desired, serve with orzo.
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