- 1/2 cup diced scallions
- 8 – 1.25 pounds chicken tenders
- 2 teaspoons olive oil, divided
- 1/3 cup low sodium chicken broth
- 3 garlic cloves, chopped
- 1 medium tomato, diced
- 1 1/2 teaspoons dry sazon seasoning; homemade sazon works too
- kosher salt, to taste
1 . Use dry sazon seasoning and salt to season chicken. Pour 1 teaspoon of oil in a large nonstick skillet and place over medium high heat. Then, add chicken, cook for 4 minutes. Turn and cook again for 3 to 4 minutes until golden brown. Leave aside on a dish.
2 . Add the other teaspoon of oil and scallions and cook for 2 to 3 minutes over medium heat. Cook 1 minute after adding garlic. Then, add tomato, salt as a season and cook 3 to 4 minutes until thicker and soft.
3 . Pour the broth, stir and return the chicken. Cover and simmer 1 to 2 minutes to reduce the sauce.
Servings: 4 • Size: 2 tenders with sauce
- Calories: 208
- Fat: 6 g
- Protein: 33 g
- Carb: 4 g
- Fiber: 1 g
- Sugar: 1 g
Points +: 5 pts | Smart Points: 3