Grecian Chicken

• 3 teaspoons olive oil, divided
• 1 pound chicken tenderloins
• 2 medium tomatoes, sliced
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 tablespoon capers, drained
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon salt-free Greek seasoning
• 1 medium garlic clove, minced
• 1/2 cup water
• 2 tablespoons chopped ripe olives
• Hot cooked orzo pasta, optional

1. In a large skillet, heat 2 teaspoons 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 onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

olive oil, chicken, tomatoes, mushrooms, onion, capers, lemonpepper seasoning, salt, garlic, water, olives, orzo pasta

Taken from www.tasteofhome.com/recipes/grecian-chicken/ (may not work)