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Herb Chicken Skillet

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Ingredients

  • 2 Tbsp. oil
  • 1 1/2 lbs. chicken tenders
  • 1 medium onion chopped
  • 1 can 14 1/2 ounces diced tomatoes, undrained
  • 1/4 cup water
  • 1 tsp. McCormick Basil Leaves
  • 1/2 tsp. McCormick Black Pepper Ground
  • 1/2 tsp. McCormick Garlic Powder
  • 1/2 tsp. McCormick Oregano Leaves
  • 1/2 tsp. salt
  • 6 ounces baby spinach leaves

Instructions

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.
  • Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through.
  • Stir in spinach; cook 2 minutes or until spinach begins to wilt.
  • Serves 6. This recipe is a THM FP if served over konjac root noodles or zucchini noodles. It can be a THM E if served over brown rice or brown rice or quinoa pasta that is on on plan.