Italian Chicken & Peppers
Ingredients:
1 pound boneless, skinless chicken breasts (4 half breasts)
3/4 teaspoon sodium-free Italian Seasoning
1/4 teaspoon ground black pepper
3 teaspoons olive oil, divided
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/4 teaspoon garlic powder
3 tablespoons balsamic or red wine vinegar
2 teaspoons honey
Directions:
Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian seasoning and pepper.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breasts and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.
Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3-4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.
Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.
Serve with high protein pasta.
Recipe makes four servings.
Nutrition Information🙁WITHOUT PASTA)
Calories: 206
Protein: 28g
Fat: 6g
Carbohydrates: 9g
Cholesterol: 68mg
Sodium: 79mg
Ingredients:
1 pound boneless, skinless chicken breasts (4 half breasts)
3/4 teaspoon sodium-free Italian Seasoning
1/4 teaspoon ground black pepper
3 teaspoons olive oil, divided
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/4 teaspoon garlic powder
3 tablespoons balsamic or red wine vinegar
2 teaspoons honey
Directions:
Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian seasoning and pepper.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breasts and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.
Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3-4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.
Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.
Serve with high protein pasta.
Recipe makes four servings.
Nutrition Information🙁WITHOUT PASTA)
Calories: 206
Protein: 28g
Fat: 6g
Carbohydrates: 9g
Cholesterol: 68mg
Sodium: 79mg
