2 tsp canola oil
1 1/2 lbs boneless skinless chicken thighs, cut 1 1/2" pieces
1 can Cajun-style stewed tomatoes - (14 1/2 oz), undrained, chopped
2 garlic cloves, pressed
2/3 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp crushed red-pepper flakes
1 package frozen cut okra - (10 oz), thawed
2 Tbs water
1 1/2 Tbs Atkins Bake Mix
1/4 tsp hot red pepper sauce, or more to taste


Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; cook 6 minutes, until browned on all sides. Add tomatoes with their juices, garlic, broth, salt and pepper flakes and heat to boiling.
Cover; reduce heat and simmer 10 to 15 minutes, until chicken is cooked through. Add okra; cover and simmer about 5 minutes more, until heated through.
Combine water and bake mix in a small bowl and mix well. Whisk into chicken mixture and simmer, uncovered, about 2 minutes, until sauce thickens. Add hot pepper sauce.