Balsamic Chicken
This simple, one-pot meal is a weeknight staple in my house. The dish gets its kick from rich, tangy balsamic vinegar, one of my all-time favorite flavor enhancers.
Ingredients
- 1 large yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
- ¼ teaspoon red pepper flakes, or to taste
- 4 six-ounce pieces skinless, boneless chicken breast
- ¼ teaspoon Kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ⅓ cup balsamic vinegar, use a good-quality, aged variety if possible
- 15 ounces diced tomatoes, drained
Instructions
- 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.
Nutrition Information per serving
Calories: 255Carbohydrates: 15gProtein: 40gTotal Fat: 3g— Unsaturated Fat: 2.5g— Saturated Fat: 0.5gCholesterol: 95mgSodium: 205mgFiber: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.