Balsamic Chicken and Peppers

By Snoo

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.

serving size: 1 chicken breast, 1 cup peppers
Cal 220
Fat 10g
Protein 24
Carb 9g
Fiber 2g
Sodium 133mg

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

Details

Servings 4

Preparation

Step 1

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.