Creole Vegetables and Chicken

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chopped yellow onions, green bell peppers, and sliced celery; sauté for 5-7 minutes until the vegetables begin to soften and the onions turn translucent.

Add the cut-up chicken tenders to the pot and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on the outside (it need not be cooked through at this point).

Pour in the reduced sodium chicken broth and add the can of no-salt-added diced tomatoes (with their juices). Stir in the Worcestershire sauce, dried thyme, bay leaf, Creole seasoning, and sugar substitute, mixing until well combined.

Bring the mixture to a simmer over medium heat, then reduce heat to medium-low and maintain a gentle simmer, partially covered. Cook for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

Stir in the frozen cut okra, breaking up any clumps, and simmer uncovered for an additional 10-12 minutes until the okra is heated through and tender.

Taste the dish and adjust seasoning as needed. Remove the bay leaf before serving. If desired, add hot pepper sauce to taste.

Ladle the Creole vegetables and chicken into serving bowls, garnish with fresh chopped parsley, and serve hot.