Aunt Jules' Balsalmic Chicken with Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil, or to taste4 cloves garlic, crushed4 skinless, boneless chicken breasthalvessalt and black pepper to taste1 tablespoon olive oil2 cloves garlic, crushed1 green bell pepper, cut into strips 1 red bell pepper, cut into strips1 yellow bell pepper, cut into strips1 large red onion, cut into strips1 bunch fresh asparagus spears,trimmed and cut into 2-inch pieces1 (6 ounce) bag baby spinach leaves1/3 cup balsamic vinegar, or to taste1 tablespoon brown sugar
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 302.7
- Total Fat: 9.0 g
- Cholesterol: 68.4 mg
- Sodium: 149.6 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.6 g
- Protein: 32.4 g
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