Balsamic Chicken with Mixed Peppers

Now that I am trying to get healthier, I am making it a personal goal to start making many of the recipes in the Weight Watchers Magazine for a change. The first recipe I tried was the Balsamic chicken with mixed peppers in the March/April 2012 issue. It was easy to make, tasted delicious and husband-approved! Here is the recipe:

Sprinkle 4 (1/2-lb) bone-in chicken breasts ( I used skinless AND boneless) with 1/2 tsp kosher salt and 1/4 tsp black pepper

Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until golden brown, 4-5 minutes per side. With tongs, transfer to a plate

Add 3 thinly sliced garlic cloves to the skillet and cook, stirring until fragrant, 30 seconds. Add 1/4 cup balsamic vinegar, 2 tbsp dry white wine, and 2 tsp chopped fresh rosemary ( I used a dash of dried); cook, stirring up any browned bits, until mixture thickens, 3-4 minutes

Remove skillet from heat, transfer 2 tbsp mixture to a cup to use later as a glaze. Return the skillet to the heat, and stir in 1-1/2 cup frozen sweet onion strips; top with chicken. Reduce heat and simmer, covered, for 10 minutes

Stir in 1 (16 oz) bag of frozen mixed pepper strips; increase heat and cook, covered, until chicken is cooked through and peppers are hot, 5 minutes. Top with glaze

1 chicken breast with about 3/4 cup vegetables and 1-1/2 tsp glaze is 7 PP

I could not find the sweet onion strips, so I used a bag of fajita vegetables, which contained the three peppers and onions. Works for me! I will definitely be using this recipe again, it was really good!

Source: Weight Watchers Magazine March/April 2012, pg. 106


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