Ingredients

• 1/4 c all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken breast cutlets (about 1/4" thick)
• 4 tsp olive oil
• 1 can (14.5 oz) diced tomatoes primavera (with zucchini, bell peppers, and carrots)

Directions

1. In shallow bowl, combine flour, salt, and pepper. Coat chicken with seasoned flour and tap off excess.

2. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Brown half of the cutlets 3 minutes per side or until no longer pink and juices run clear. Remove to large plate and cover with foil. Repeat with remaining oil and cutlets.

3. Add tomatoes (with juice) to skillet and simmer about 2 minutes.

4. Divide cutlets equally among 4 plates and spoon an equal portion of sauce over top. Serve with orzo.

5. Per Serving (without Orzo): 244 cal, 28 g pro, 17 g carb, 6 g fat, 1 g sat fat, 66 mg chol, 2 g fiber, 693 mg sodium

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