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Aunt Jules’ Balsalmic Chicken with Peppers

Aunt Jules' Balsalmic Chicken with Peppers Recipe

Description

Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.

Ingredients

  • 2 tablespoons olive oil, or to taste
  • 4 cloves garlic, crushed
  • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 large red onion, cut into strips
  • 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1 (6 ounce) bag baby spinach leaves
  • ⅓ cup balsamic vinegar, or to taste
  • 1 tablespoon brown sugar

Instructions

  1. Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  2. Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  3. Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

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Nutritional Information

Aunt Jules' Balsalmic Chicken with Peppers

Servings Per Recipe: 4
Calories: 340.5
% Daily Value *
protein: 64 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 21 %
sugars:
fat: 22 %
saturated fat: 13 %
cholesterol: 24 %
vitamin a iu: 119 %
niacin equivalents: 155 %
vitamin b6: 62 %
vitamin c: 232 %
folate: 44 %
calcium: 12 %
iron: 29 %
magnesium: 32 %
potassium: 27 %
sodium: 4 %
thiamin: 31 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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