Low Carb Chicken and Peppers with Balsamic Vinegar

Spice Up Your Chicken
Spice Up Your Chicken
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Ingredients

4 halves Chicken Breast skinless, boneless, cut into strips
1 Red bell pepper thinly sliced
1 Yellow bell pepper thinly sliced
1 Orange bell pepper thinly sliced
1 medium Onion thinly sliced
4 large cloves Garlic finely chopped
1/4 cup Balsamic vinegar divided
1/4 cup Olive oil
1 tbsp Dried basil
Salt to taste
Black pepper to taste

Nutritional information

323
Calories
17,6g
Fat
13,2g
Carbohydrates
28,2g
Protein
72mg
Cholesterol
71mg
Sodium
Ingredients

Low Carb Chicken and Peppers with Balsamic Vinegar

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Who doesn’t love a good chicken dinner? This Low Carb Chicken and Peppers with Balsamic Vinegar promises to spice up your menu and excite all your guests! It’s so colorful, with the use of 3 different types of pepper, red, yellow and orange and the long simmer time allows for the chicken to soak up all the flavor of the garlic, onion, balsamic vinegar and basil to give your dish that gourmet touch.

Serve it on a bed of plain white rice and impress everyone with this outstanding recipe!

To make Chicken and Peppers with Balsamic Vinegar, you will need the following ingredients:

Ingridiens for Low Carb Chicken and Peppers with Balsamic Vinegar

So, how to make Chicken and Peppers with Balsamic Vinegar?

Steps to make Low Carb Chicken and Peppers with Balsamic Vinegar

1

Cook chicken

7

In a large skillet, over medium-high heat, heat 2 tbsp olive oil. Place the chicken in the hot oil, season with salt and pepper and brown on both sides. Remove from the heat and set aside.

2

Cook peppers and onion

5

In the skillet, over medium heat, heat the remaining oil and stir in the red bell pepper, yellow bell pepper, orange bell pepper and onion. Cook for about 5 minutes, until tender.

3

Add garlic

1

Mix in the garlic, and cook and stir for about 1 minute.

4

Add basil and balsamic vinegar

1

Mix in the basil and 2 tbsp balsamic vinegar.

5

Add chicken

20

Return the cooked chicken to the skillet. Reduce the heat to low, cover and simmer for 20 minutes, until the chicken is no longer pink and juices run clear.

6

Serve

1

Stir in the remaining balsamic vinegar just before serving.

Are you tired of the same roast chicken dinner? Spice up your menu with this Chicken and Peppers with Balsamic Vinegar recipe. Full of flavors that everyone loves. Try it on your own and tag #cookmerecipes in your posts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So colorful and delicious! Verified!

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