Balsamic Chicken and Peppers Recipe

Nutrition Facts

  • One serving:
  • 1 chicken breast half with 1 cup peppers
  • Calories:
  • 220
  • Fat:
  • 10 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 133 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 2 g
  • Protein:
  • 24 g
  • Diabetic Exchange:
  • 3 very lean meat, 2 vegetable, 1-1/2 fat.


Corn Bread Chicken Bake

To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton,... View this recipe »



Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »


Balsamic Chicken and Peppers

Simple & Delicious - try a FREE ISSUE today!

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!

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 25 min.

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 no longer pink; 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.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.