½ Cup Canned Peaches, Juice Packed
4 Oz. Boneless Chicken Breast, Sliced
1 Tsp. Olive Oil
½ Medium Red Bell Pepper, Diced
2 Tbsp. Chunky Salsa
1 Tbsp. Unsweetened Orange Juice
Drain peaches, reserving juice, and set aside. In a large skillet, heat oil over medium heat. Add chicken and sauté for 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet. Add bell pepper to skillet; reduce heat and sauté for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach juice, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken, stirring to coat chicken with the sauce. Serve over brown rice with a side of steamed broccoli.