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 |
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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 |
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