Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
Add peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1.
Return chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.
Substitute 1/2 lb. fresh mushrooms for the green peppers.
Serve with hot cooked rice or potatoes.
Chicken and vegetables are perfectly seasoned in this low-calorie, low-fat skillet that's a good source of vitamin C, thanks to the vegetables.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.