Braised Chicken with Vegetables

1 onion
4 stalks of celery
4 roma tomatoes
4 boneless skinless chicken breast halves
1 tsp olive oil
1 cup fat-skimmed chicken broth
1/2 tsp dried thyme

Peel onion and cut lengthwise into 8 wedges. Rinse celery and tomatoes. Trim and discard ends of celery and cut into 3" lengths. Core tomatoes and cut in half lengthwise. Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10-12" non-stick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken and turn as needed to brown lightly on both sides, 4 to 5 minutes total. Transfer to a plate.

Add onion, celery, and tomatoes to pan; turn vegetables occasionally until lightly browned, 3 to 5 minutes total.

To Freeze: Place chicken into freezer safe container and cover with broth and vegetable mix.

To Reheat: Simmer on low heat in a covered pan until chicken is cooked through.