"This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself." — ROBYN050501
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olive oil, divided
skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
orange bell pepper, thinly sliced
onion, thinly sliced
4 large cloves
garlic, finely chopped
balsamic vinegar, divided
I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I was worried about the sweetness using balsamic as the primary liquid and I thought spicy would be nice. I added crushed red chili peppers to the bell peppers..it was fantastic. I was crunched for time so I used skinless chicken thighs whole instead of the breasts. I think it really enhanced the flavor (slthought adding calories aargh!). I also added most of the balsamic all at once turning the chicken once but mainly keeping the bottoms down to prevent the chicken from darkening too much in the balsamic.Also I'd like to note to keep an eye on the heat when you are 'finishing' the chicken as you dont want the balsamic to reduce too much. Good job all in all..thanks so much for the recipe..it's a keeper.
It was okay.... but really it lacked a lot. It's nothing I would make again... and it's nothing I would even try to mold into something better... Next time I'll just look for a different recipe all together. Sad... because I LOVE Balsamic Vinegar!
We enjoyed this very much. I made some modifications, however. To save time I used a bag of Japanese stir fry veggies (carrots, peppers, broccoli, and water chestnuts). I added a few shots of soy sauce to the mixture and seasoned the chicken with salt, pepper, and cajun seasoning. It gave it a nice kick! A simple meal that tastes great for leftovers, too!
I substituted all the colored peppers with just green (it's all that I had) and it turned out great. All of the steps worked out well. Pre cooking the veggies could have been less or cut completely since they have to saute with the chicken an additional 20 minutes. the vinegar at the end adds a great kick!
This was pretty much perfect. We ate it over penne pasta and sprinkled a little parmesan on top. I used half regular balsamic, and half tomato-flavored balsamic and it was delicious. I know I will make this again.
This was a very simple dish to put together and it was really good. I used a little more basil than called for and a little less balsamic. Served it over rice. A definite keeper!
This recipce is FANTASTIC! I didn't give it a 5, only because I like my food a little spicier, and also because I think the cooking times need to be adjusted. If you leave the peppers in as long as prescribed, you en up with very pretty mush. Instead, I add them towards the end. Other than that, this is DELICIOUS, and oh-so-easy!
Very flavorful! I used Greek Seasoning in place of basil, since I was out of it. Next time I will use this as a filler for tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Peppers with Balsamic Vinegar
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms.
This low-fat recipe makes a delicious dinner served over rice.
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