- 7 oz chicken breast
- 1/4 tsp garlic salt
- 2 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 14.5 oz canned diced tomatoes
- 1 tsp onion powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/8 tsp dried thyme
- pink salt to taste
- pepper to taste
Season chicken breasts with ground black pepper and garlic salt and cut into bite sized pieces.
Brown the seasoned chicken breasts.
Pour tomatoes and both vinegars over chicken, and season with onion powder, basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Calories: 168kcal | Carbohydrates: 12g | Protein: 22g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 63mg | Sodium: 704mg | Potassium: 771mg | Fiber: 2g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 20.3mg | Calcium: 64mg | Iron: 2.5mg