Categories: Meals

Ingredients

• 3 tsp. olive oil, divided
• 1 lb. chicken tenderloins
• 2 medium tomatoes, sliced
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 tbsp. capers, drained
• 1 tbsp. lemon-pepper seasoning
• 1 tbsp. Greek seasoning
• 1 medium garlic clove, minced
• 1/2 cup water
• 2 tbsp. chopped ripe olives
• Hot cooked orzo pasta

Directions

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 next 6 ingredients. Cook and stir until the onion is translucent, 2-3 minutes. Stir in the garlic; cook 1 minute more. Add water; bring to a boil. Reduce the heat and simmer, uncovered, until veggies are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until the chicken is heated through, about 3 minutes. Serve with orzo.

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