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Sautéed garden-fresh veggies and chicken breasts is a pleasing combination of flavor, color and texture.
2 tablespoons flour
2 teaspoons Lawry's® 25% Less Sodium Seasoned Salt , divided
1 teaspoon Lawry's® Garlic Pepper , divided
4 small boneless skinless chicken breast halves, about 1 1/4 pounds
2 tablespoons olive oil
1 medium yellow squash, cut into 1-inch chunks (1 1/2 cups)
1 medium zucchini, cut into 1-inch chunks (1 1/2 cups)
1 small bell pepper, cut into 1-inch chunks (1 cup)
1 small onion, cut into wedges (1 cup)
1/2 cup reduced sodium chicken broth
1 cup grape tomatoes
Mix flour, 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.
Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Mix chicken broth and reserved flour mixture until well blended. Add to skillet. Bring to boil. Reduce heat to low. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.
(Amount per serving)