Chicken and Veggies With Raspberry Enlightenment

This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side)

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1  orange bell peppers or 1  yellow bell pepper, sliced or in bite-sized pieces
• 1  small red onion, minced (or half a medium red onion)
• 1 (6 ounce) package mushrooms, sliced
• 2  tablespoons olive oil, divided
• 2  tablespoons  raspberry enlightenment, divided
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon  granulated garlic
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon kosher salt
• 2  teaspoons soy sauce, divided
• 2  cups cooked rice

Directions

1. Rinse chicken, pat dry.
2. Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
3. Heat 1Tbsp oil over medium-high heat in large heavy pan.
4. Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
5. Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
6. Return pan to medium-high, add remaining 1Tbsp of oil.
7. Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
8. When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
9. To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).