Chicken and Peppers with Balsamic Vinegar

Name: Chicken and Peppers with Balsamic Vinegar
Total time: 30 min
Yield: 4 Servings
Ingredients: ¼ cup olive oil, divided; 🍗 4 skinless, boneless chicken breast halves - cut into strips; 🧂 salt and pepper to taste; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 🧅 1 medium onion, thinly sliced; 🧄 4 large cloves garlic, finely chopped; 1 tablespoon dried basil; ¼ cup balsamic vinegar, divided

Cost $15, save $10

Source: Recommended by CookPal

30 Min
4 Servings
$15

Chicken and Peppers with Balsamic Vinegar

Cost $15, save $10

Source: Recommended by CookPal

30 Min
4 Servings
$15

INGREDIENTS

Cooking
- ¼ cup olive oil, divided
- 🍗 4 skinless, boneless chicken breast halves - cut into strips
- 🧂 salt and pepper to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 🧅 1 medium onion, thinly sliced
- 🧄 4 large cloves garlic, finely chopped
- 1 tablespoon dried basil
- ¼ cup balsamic vinegar, divided

STEPS

Gather all ingredients.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.

Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.

Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.

Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.

Stir in remaining balsamic vinegar just before serving.

NUTRIENTS

Per 1 serving

🔥

324

Calories

28
Protein
13
Carbs
18
Fats

💡 Serve over white rice for a heartier meal.Use freshly ground pepper for a more robust flavor.To save time, chop all the vegetables while the chicken is cooking.