Balsamic Chicken
10 mins
50 mins
Nutrition Facts
Calories: 255
Total Fat: 3 g
Saturated Fat: 0.5 g
Cholesterol: 95 mg
Sodium: 205 mg
Total Carbohydrate: 15 g
Dietary Fiber: 3 g
Protein: 40 g
INGREDIENTS
-
1
large
onion(s), yellow, thinly sliced
-
2
large
pepper(s), red, bell, sliced
-
4
clove(s)
garlic, minced (may substitute 1 teaspoon garlic powder)
-
1/4
teaspoon
pepper, red flakes, (or to taste)
-
4
piece(s)
chicken, breast, boneless, skinless, medium-thin (may substitute 8 chicken tenders)
-
1/4
teaspoon
salt, Kosher
-
1/4
teaspoon
pepper, black ground
-
1/3
cup(s)
vinegar, balsamic, (use a good-quality, aged variety if possible)
-
1
can(s)
tomatoes, diced, (15-ounce) well drained, preferably no salt added
PREPARATION
Liberally coat a large sauté pan with oil spray, and preheat the pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
Add the garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring constantly.
Season the chicken breasts with the salt and pepper. Add the chicken breasts to the pan and cook for 4 minutes on each side.
Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.
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