I’m back with another easy, lightened-up meal for your busy weeknights! If you go out to eat at restaurants, there is almost always a “smothered” chicken dish on the menu. You think, “Oh, it’s chicken…it can’t be that bad.” In reality, the “smothered” part of it usually jacks up the calories and the fat. Have no fear…here is a simple yet TASTY homemade version.
What you’ll need:
- 1 lb. chicken tenders
- 8 oz. sliced mushrooms
- 3/4 cup sliced onion
- 3/4 cup sliced green pepper
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 2-3 tbsp. dijon mustard
- 1/2 cup part-skim shredded mozzarella
Start by preheating your oven to 350 degrees. Add the olive oil to a skillet and turn to medium heat. Add in the mushrooms, onions and peppers and saute until soft. Stir in the salt, pepper and garlic powder.
While your veggies are cooking, remove the fat from your chicken tenders and lay them in a baking dish. Brush them with the dijon mustard…you can add more depending on your preference! NOTE: these are tenders, so they are small. You may want to consider doubling this recipe if you have more than two people.
Top your chicken with the vegetables. Pile them up!
Sprinkle the shredded mozzarella evenly over the top and you are ready to bake this dish for 30 minutes at 350 degrees.
You’ll know the dish is ready when the cheese is bubbly and browned on the top.