Chicken and Peppers with Balsamic Vinegar

Chicken and Peppers with Balsamic Vinegar

167
ROBYN050501 0

"This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself."

Ingredients

55 m {{adjustedServings}} servings 323 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
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Reviews

167
  1. 230 Ratings

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I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I wa...

We enjoyed this very much. I made some modifications, however. To save time I used a bag of Japanese stir fry veggies (carrots, peppers, broccoli, and water chestnuts). I added a few shots of...

I substituted all the colored peppers with just green (it's all that I had) and it turned out great. All of the steps worked out well. Pre cooking the veggies could have been less or cut compl...