Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil ( (extra virgin - divided, use two 1 tablespoon portions))
  • 1 lb chicken thighs ((boneless, skinless))
  • ½ tsp each, salt & pepper ((to taste))
  • ½ red bell pepper ((sliced))
  • ½ green bell pepper ((sliced))
  • ½ medium yellow onion ((sliced))
  • 1 tsp garlic ((minced))
  • 2 Tbsp balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp crushed red pepper flakes ((optional))

Instruction

  • Add the first 1 tablespoon portion of extra virgin olive oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper to taste and place them in the hot skillet.
  • Pan fry the chicken for 4-5 minutes per side, until fully cooked with an internal temp of 165°F (75°C). Transfer the chicken to a plate and set aside.
  • Next, add the sliced red and green bell peppers and onion to the skillet and saute until tender and fragrant, about 5 minutes. Add the garlic, basil, and optional crushed red pepper flakes, and continue sauteing for an additional 30 seconds. Stir in the balsamic vinegar until well distributed.
  • Finally, add the chicken thighs back to the skillet and stir to coat and heat. Remove from heat and serve over white rice.