Ingredients for Balsamic Chicken With Red Orange And Yellow Peppers
- cooking spray, as needed
- 5 teaspoons olive oil
- 1 1/2 lbs boneless skinless chicken breast halves
- salt and pepper, to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (or to taste)
- 4 tablespoons balsamic vinegar
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How to Make Balsamic Chicken With Red Orange And Yellow Peppers
- Spray a large skillet with cooking spray.
- Heat 2 teaspoons of olive oil in the skillet over medium heat.
- Add 1.5 lbs boneless, skinless chicken breasts to the skillet. Season generously with salt and pepper. Brown the chicken on both sides for about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add 1 tablespoon of olive oil to the skillet. Add 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1 orange bell pepper (chopped), and 1/2 medium onion (chopped).
- Cook for about 5-7 minutes, stirring occasionally, until the peppers are tender-crisp.
- Stir in 1/2 teaspoon red pepper flakes (or to taste) and 2 cloves garlic (minced).
- Cook and stir for about 1 minute until fragrant.
- Add 1/4 cup fresh basil (chopped) and 2 tablespoons balsamic vinegar. Stir to combine.
- Return the chicken to the skillet.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink. Juices should run clear.
- Stir in 2 tablespoons of balsamic vinegar just before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
5g
Carbs
5g
