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Herb Chicken Skillet with Spinach and Tomatoes

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2 tablespoons oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt


Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened.
Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through.
Stir in spinach; cook 2 minutes or until spinach begins to wilt.


Calories: 220, Cholesterol: 73mg, Sodium: 431mg, Protein: 28g, Total Fat: 8g, Fiber: 3g, Carbohydrate: 9g

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