Spanish Chicken Skillet (Saturday)

2 teaspoons paprika ½ teaspoon garlic powder 1 teaspoon coarse salt 1 teaspoon dried thyme ¼ teaspoon pepper

6 boneless skinless chicken breasts (5 to 6 ounces each)

2 tablespoons olive oil

1 large green bell pepper, cut into thin strips 1 large onion, cut into ½-inch wedges

1 can (14.5 ounces) no-salt-added diced tomatoes (undrained)

½ cup no-salt-added chicken broth

½ teaspoon crushed red pepper

Prep time: 15 minutes. Cooking time: less than 30 minutes.

In a pie plate, mix together flour, paprika, garlic powder, salt, thyme and pepper. Coat chicken with 2 tablespoons of mixture, reserving the rest.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove from skillet; cover to keep warm. Add bell pepper and onion; cook and stir 8 minutes or until softened. Stir in tomatoes, broth and remaining flour mixture. Bring to a boil, stirring frequently. Add red pepper.

Return chicken and accumulated liquid to skillet. Reduce heat to low, cover and simmer 10 minutes or until chicken is cooked through.

Per serving: 261 calories, 13g carbohydrate, 32g protein, 8g fat (1.5g saturated), 91mg cholesterol, 506mg sodium, 2g fiber. Calories from fat: 30%.