Ingredients
The following ingredients have 4 Servings
- 1 Tbsp olive oil
- 1 yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 tsp garlic powder)
- 4 (4- to 6-oz) skinless, boneless chicken breast halves
- ¼ tsp red pepper flakes (or to taste)
- ¼ tsp coarse salt
- ¼ tsp ground black pepper
- ⅓ cup balsamic vinegar
- 1 (15-oz) can diced tomatoes, well drained (preferably no salt added)
Instruction
- Coat a large sauté pan with oil, and preheat the pan over medium-high heat. Add onion and bell pepper and sauté for 5 minutes. Add garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring constantly. Season chicken breasts with salt and pepper. Add chicken breasts to the pan and cook for 4 minutes on each side. Add vinegar and tomatoes, and bring liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Serve with quinoa and sautéed greens.
