1/4 cup canned low-sodium chicken broth, undiluted
2 teaspoons no-salt-added tomato paste
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground saffron
1/8 teaspoon hot sauce
Dash of pepper
How to Make It
Coat a small nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.
Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender. Add tomato and remaining ingredients to skillet; bring to a boil. Pour vegetable mixture over chicken. Cover; bake at 350° for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon. Place chicken over vegetables.