Italian Chicken and Peppers
209.25 calories/23.55 grams protein per serving
|1 pound Boneless, Skinless Chicken Breasts (4 half breasts)||406 cal||93.3 protein|
|3/4 tsp Italian Seasoning||0 cal||0 protein|
|1/4 tsp Ground Black Pepper||0 cal||0 protein|
|3 tsp Olive Oil (divided)||360 cal||0 protein|
|1/2 Red Pepper, cut into strips||12 cal||0.5 protein|
|1/2 Green Pepper, cut into strips||9 cal||0.4 protein|
|1/4 tsp Garlic Powder||0 cal||0 protein|
|3 tbls Balsamic or Red Wine Vinegar||30 cal||0 protein|
|2 tsp Honey||20 cal||0 protein|
1) Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle both sides with Italian seasoning and pepper.
2) Heat 2 tsp 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.
3) Heat remaining 1 tsp oil in same skillet. Add red and green peppers and garlic powder. Cook 3-4 minutes stirring constantly or until bell peppers are tender. Spoon over chicken.
4) Add vinegar and honey to skillet. Cook 1 minutet stirring constantly. Spoon over chicken and bell peppers.
Recipe makes 4 servings