Cheesy Chicken Skillet

We have been pulling out our garden this week, and we picked everything we could. We were able to get several grape tomatoes, green peppers, carrots, onions, green tomatoes, green beans and spinach. I knew just the meal I wanted to make to use up some of the fresh produce from our personal garden. This meal is often requested from my husband, which says a lot about how delicious it is! If you want a quick, easy, and better yet healthy meal to feed your family, give this recipe a try!!

Cheesy Chicken Skillet:

1/2 cup zesty italian dressing (can use reduced fat)

1 lb. boneless skinless chicken breasts, cubed

2 cups cooked brown rice

1-1/4 cups fat-free reduced-sodium chicken broth

1 green pepper, cut into strips

1-1/2 cups chopped tomatoes (our favorite is to use grape tomatoes cut in half)

1 cup cheddar cheese

1/2 cup sliced green onions (optional. I don't always have these on hand, and is still delicious without them)

Heat the dressing in a large nonstick skillet on medium-high heat. Add chicken and cook for about 2 minutes.   Add peppers and broth. Bring to boil, and cover for 5-6 minutes, until chicken is cooked through, and peppers are not too crispy. Add cooked rice, tomatoes, cheese and onions. Stir until blended.