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Balsamic Chicken and Peppers Recipe

Balsamic Chicken and Peppers Recipe photo by Taste of Home

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Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty—and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!

This recipe is:

Quick

Diabetic Friendly

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Balsamic Chicken and Peppers Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned
1 small onion, sliced
2 tablespoons balsamic vinegar

Directions

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a meat thermometer reads 170°; drain. Remove chicken and keep warm.
In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 1 cup peppers equals 220 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 133 mg sodium, 9 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Originally published as Balsamic Chicken and Peppers in Simple & Delicious November/December 2006, p30

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Balsamic Chicken and Peppers

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(1-1) of 1 reviews

Reviewed on Sep. 11, 2011 by castangs

Eliminated the salt and substituted a salt-free "mural of flavor" herb mix (Penzey's). Ended up using less oil too - very yummy, even the 4 year old loved it. Served with mashed potatoes but would be very good with orzo or roasted potatoes (perhaps with a little Parmesan)