1/4 cup olive oil, divided4 skinless, boneless chicken breast halves - cut into stripssalt and pepper to taste1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 orange bell pepper, thinly sliced1 medium onion, thinly sliced4 large cloves garlic, finely chopped1 tablespoon dried basil1/4 cup balsamic vinegar, dividedHeat 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. 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. 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.
Amount Per Serving Calories: 323 | Total Fat: 17.6g | Cholesterol: 72mg Powered by ESHA Nutrient DatabaseChicken and Peppers with Balsamic Vinegar
Servings Per Recipe: 4
Amount Per Serving
Calories: 323
Total Fat: 17.6g
Cholesterol: 72mg
Sodium: 168mg
Total Carbs: 13.2g
Dietary Fiber: 2.2g
Protein: 28.2g
VIEW DETAILED NUTRITION
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