1. 1 pound chicken, boneless, skinless, cut into 1-inch pieces
2. 1 onion, sliced
3. 1 green bell pepper, sliced
4. 1 Tablespoon vegetable oil
5. 1 can tomato sauce, reduced sodium
6. 1 can diced tomato, reduced sodium
7. 1 1/4 teaspoon garlic powder
8. 1/4 teaspoon dried oregano
9. 1/4 teaspoon pepper

1. Cook chicken, green bell pepper and onion in skillet with oil until chicken is lightly browned  and vegetables are tender. (Make sure chicken is no longer pink in the center.) 
2. Add tomato sauce, stewed tomatoes and spices.  Bring to boil.
3. Reduce heat and simmer, uncovered, for 5 minutes.

Calories: 310
Fat: 12 g
Cholesterol: 85 mg
Sodium: 125 mg
Carbohydrate: 15 g
Dietary fiber: 3 g
Protein: 32 g