4 large bell peppers- red, green, orange, yellow- cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup balsamic vinegar
2 Tblsp Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup chicken broth
6 fresh cloves of garlic, chopped
1 Tblsp dried basil
1/2 tsp thyme
1/2 tsp rosemary
4 split chicken breasts
Sea salt and ground pepper to taste
Canola cooking spray
Preheat over to 375° F.
Toss the pepper and onion slices in a large bowl. In a small bowl, fork-stir your sauce using- balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.
Place the split chicken breasts in the bottom of a baking pan sprayed with cooking spray. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every drop of the sauce.
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an hour. You want the chicken to be cooked through and the peppers to be limp and soft.
Calories - 309, Fat 16.6 g, Carbohydrates 65 mg, Protein 25.9 g, Fiber 4.9 g Yield - 4 servings
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