INGREDIENTS

1 lb Chicken Tenderloins

6-8 mini sweet bell peppers (sliced thin)

1 bunch scallions

1 small yellow onion sliced thinly

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 table spon smoked paprika

salt and papper to taste

3/4 cup chicken broth

2 tablespoons olive oil

INSTRUCTIONS

preheat oven to 350 degrees

rinse, chicken with cold water and pat dry with a paper towel

season chicken with salt, pepper, onion and garlic powder and paprika. set aside

in a cast iron skillet on medium heat add 1 tablespoon olive oil and begin to saute onions and peppers until soft (4-6 mins)

remove the onion and pepper mixture from the pan, set aside and add remaining olive oil to the same pan

add chicken to the pan, searing each side for 2 minutes to get a brown color (chicken will not be cooked thoroughly at this point)

add chicken broth, scraping the bottom of the pan to de glaze, let reduce by half

add the onion mixture to the pan and mix.

add to the skillet to the preheated oven and bake uncovered for an additional 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

sprinkle liberally with green onion