Balsamic Chicken with Trio of Bell Peppers
Balsamic Chicken with Trio of Bell Peppers features tender chicken strips tossed with sweet red, yellow, and orange peppers, onions, and a tangy balsamic glaze. The vinegar reduces into a lightly sweet, peppery sauce that clings to each bite, brightened by garlic and basil. Serve it on busy weeknights over rice or pasta for a colorful, satisfying dinner.
- Prep15 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper; cook, stirring, until golden brown, about 3 to 5 minutes. Move the chicken to a bowl; set aside.
- 3
Heat the remaining oil in the same skillet; stir in the bell peppers and the onion. Cook, stirring, until tender, about 3 minutes.
- 4
Add the garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and the basil.
- 5
Return the chicken to the skillet; lower the heat to low, cover, and simmer until the chicken is no longer pink and the juices run clear, about 20 minutes.
- 6
Stir in the remaining balsamic vinegar just before serving.
- Calories 489.02 kcal High
- Protein 41.66 g Good Source
- Carbs 34.65 g Moderate
- Total Fat 18.35 g High
- Saturated Fat 3.23 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 162.01 mg High
- Sodium 738.18 mg High
- Fiber 2.24 g Low Source
- Sugar 9.33 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 482.33 mg Good Source
- Iron 2.52 mg Moderate
- Potassium 695.92 mg Moderate
- Vitamin A 19.65 mcg_rae Low Source
- Vitamin C 104.28 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅