Chicken with Asparagus and Roasted Red Peppers

Chicken with Asparagus and Roasted Red Peppers

367 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MKATES
Recipe by  MKATES

“This is a one dish meal that can be prepared quickly and easily.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

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Reviews (367)

Rate This Recipe
DIGIGIRL
97

DIGIGIRL

Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!

LCURT
82

LCURT

This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely.

YOKLEY
62

YOKLEY

EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper."

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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