1 (3 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tomato, diced
1 teaspoon salt
1/4 teaspoon garlic powder, or to taste
Heat olive oil in a large skillet over medium heat. Saute mushrooms in olive oil until transparent, about 15 minutes.
Heat olive oil in a large saucepan over medium heat. Add mushrooms, and stir-fry 1 minute. Transfer mushrooms into a large bowl. Add onion, bell pepper, tomato, salt, garlic powder, and chicken.
Cover skillet, and cook about 5 to 10 minutes, or until chicken is no longer pink and vegetables are tender, stirring constantly.
Cover, and cook about 1 minute more, before serving.
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