Balsamic Chicken and Peppers
Quick and easy chicken and peppers recipe.
Servings 4 servings
Calories 568kcal
Equipment
Ingredients
- 4 chicken breasts, skinless, boneless cut in strips
- 1/4 cup olive oil divided
- 1 bell peppers yellow, orange or red, thinly sliced
- 1 onion medium, sliced thinly
- 4 garlic cloves finely chopped
- 1 T dried basil
- 1/4 cup balsamic vinegar divided
Instructions
- Cook chicken in 2 T. of olive oil until cooked through.
- Season with salt and pepper.
- Remove chicken and set aside.
- Cook peppers and onions for 5 minutes or til tender in remaining oil.
- Mix in garlic, cook about 1 minute.
- Mix in basil and 2 T balsamic vinegar.
- Return chicken to skillet.
- Reduce heat to low and combine chicken with peppers.
- Stir in remaining balsamic vinegar just before serving.
Notes
Use whatever combination of bell peppers you like or have on hand.
If you aren't a fan of balsamic vinegar substitute with white wine vinegar or Dijon mustard.
Nutrition
Calories: 568kcal | Carbohydrates: 12g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 276mg | Potassium: 1171mg | Fiber: 1g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg