Ingredients
2 boneless skinless chicken breast halves (4 ounces each)1 teaspoon canola oil1 can (14-1/2 ounces) stewed tomatoes, cut up1/3 cup julienned green pepper1/4 cup chopped celery1/4 cup sliced onion1/2 to 1 teaspoon chili powder1/2 teaspoon dried thyme1/8 teaspoon pepper1 cup hot cooked rice
Preparation
In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice.
