Quick and easy dish that takes about 25 minutes to make from prep to finish...
Ingredients
1/4 tsp black pepper
1 1/2 tsp of dried thyme
2 tbsp olive oil
1lb chicken breast
3 tbsp balsamic vinegar
3 tbsp honey
1 green pepper chopped
1 cup yellow pepper chopped
1 cup red pepper chopped
Directions
Combine first 3 ingredients; sprinkle over both sides of chicken.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
Transfer chicken to a platter; keep warm. Heat 1 tbsp olive oil in skillet and saute peppers for 3-4 mins until desired tenderness (I prefer my veggies to still be a little crunchy), remove peppers from pan.
Reduce heat to medium low then add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour over chicken and peppers.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
Transfer chicken to a platter; keep warm. Heat 1 tbsp olive oil in skillet and saute peppers for 3-4 mins until desired tenderness (I prefer my veggies to still be a little crunchy), remove peppers from pan.
Reduce heat to medium low then add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour over chicken and peppers.
Yield: 4 servings (serving size: 1 chicken breast half).
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 193.3
- Total Fat: 2.6 g
- Cholesterol: 65.7 mg
- Sodium: 367.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.2 g
- Protein: 26.3 g
Adapted from Sparkpeople site
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