Chicken with Peppers and Onions Skillet
Ingredients
The Chicken
-
1
lb
boneless skinless chicken breasts
The Vegetables
-
3
each
sweet bell peppers
-
1
large
yellow onion
The Marinade
-
3
tbsp
white balsamic vinegar
-
2
tbsp
soy sauce or coconut aminos
-
4
cloves
garlic
-
2
tbsp
olive oil
-
1
tbsp
honey
-
ΒΌ
tsp
black pepper
The Base
Instructions
- Combine balsamic vinegar, soy sauce, garlic, 1 tbsp olive oil, honey, and black pepper in a small bowl and whisk until mixed.
- Add chicken pieces to a medium bowl and pour the marinade over them, tossing to coat.
- Heat a large skillet on medium heat, add the chicken with marinade, and cook for 10-12 minutes until the chicken is cooked through and golden brown.
- Remove the chicken from the pan and set aside.
- In the same pan, heat 1 tbsp of olive oil, then add the sliced peppers and onions, cooking for 6-7 minutes while deglazing the pan.
- Add the chicken back to the pan along with any removed sauce, toss well, and serve over cooked rice.
- Top with green onions and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
267
Total fat
10g
Total carbohydrates
17g
Total protein
27g
Sodium
643mg
Cholesterol
73mg
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