Easy Chicken and Balsamic Peppers

By Alqualonde

This a great make-ahead dish. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes)

Ingredients

• 4 large ripe bell peppers, red, green, orange, yellow; cored and sliced thin
• 1 large sweet onion, sliced thin
• 1/3 cup balsamic vinegar, organic
• 2 tablespoons Worcestershire Sauce, gluten-free
• 1/4 cup extra virgin olive oil
• 1/4 cup chicken broth
• 6 fresh cloves garlic, chopped
• 1 tablespoons basil, dried
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 4 split breasts chicken, fresh, organic free-range, rinsed and patted dry
• sea salt and ground pepper, to taste

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Preheat oven to 375 degrees F.

2. Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

3. Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

4. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

5. I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender.

Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.