Chicken and Mixed Vegetable Succotash
Kimberly O'Neill
ingredients
- 4 tsp olive oil
- 1 lb skinless boneless chicken breasts, cut into 3/4-in cubes
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1 (10-oz) package frozen mixed vegetables, thawed
- 2 plum tomatoes, chopped
- 2 tsp white-wine vinegar
directions
- 1
1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; place the chicken int he skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes. Transfer the chicken to a bowl and set aside.
- 2
2. Wipe out the skillet, add the remaining 2 teaspoons oil, and heat over medium-high heat. Add the onion, garlic, and thyme; cook, stirring, until the onion softens, 2-3 minutes. Add the mixed vegetables and cook until tender, 2-3 minutes. Stir in the tomatoes and cook until wilted, about 2 minutes longer.
Source: Weight Watchers
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