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Season a simple sauté of chicken and vegetables with Lawry’s® Fire Roasted Chile & Garlic Blend to add the vibrant flavors of the Southwest.
1 1/2 pounds chicken tenders
2 teaspoons Lawry's® Fire Roasted Chile & Garlic Blend , divided
2 tablespoons olive oil
1 large green bell pepper, cut into thin strips
1 onion, cut into 1/2-inch thick wedges
1 cup grape tomatoes
Sprinkle chicken with 1 1/2 teaspoons of the Seasoning. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 minutes per side or until cooked through. Remove from skillet.
Stir bell pepper, onion and remaining 1/2 teaspoon Seasoning into skillet. Cook and stir 5 minutes or until tender-crisp. Add chicken and tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is heated through.
(Amount per serving)