READY IN 40 mins

Chicken with Asparagus and Roasted Red Peppers

Read Reviews (361)

"This is a one dish meal that can be prepared quickly and easily." — MKATES

Directions

Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 19, 2006

Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!

—DIGIGIRL

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Most Helpful Critical Review

Apr 01, 2008

Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.

—vanessajbaca

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513 Ratings

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Apr 12, 2008

This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely.

—LCURT

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Jan 22, 2006

EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper."

—YOKLEY

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Jan 22, 2006

This dish is WONDERFUL. Instead of the chopped tomato I used diced tomatoes w/chipotle. It added even more flavor. It was easy and delicious.

—RANGLRBABE

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Mar 21, 2006

We love this dish! Perfect just the way it is - the flavors "meld" in your mouth! Only thing I did different was add more garlic mmmmmmmmm! Making it again tonight, Thanks so much!

—whatsfordinner?

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Apr 30, 2008

This dish was awesome!!! The only changes I made was I added some chopped fresh basil, a little extra balsalmic vinegar, and stirred in the (low-fat) mozzarella cheese. Served with Italian Rice from this site. It was so good that I don't know if I will be able to wait til lunch today to have the leftovers! Thanks so much for the yummy, pretty, healthy dinner!

—Kristin

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May 04, 2006

This was fantastic. My chicken was still a little on the frozen side, so I diced it before cooking it. Other than that, I followed the recipie exactly and it came out great. The ingredients complimented each other quite well. I will probably increase the amount of broth and serve over some pasta next time.

—Schmitty

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Nutrition

Calories
184 kcal
9%

Carbohydrates
6.5 g
2%

Cholesterol
68 mg
23%

Fat
5 g
8%

Fiber
1.8 g
7%

Protein
27.6 g
55%

Sodium
413 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Asparagus and Roasted Red Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 184
** Calories from Fat: 45

% Daily Value *
** Total Fat 5g 8 %
** Saturated Fat 2.2g 11 %
** Cholesterol 68mg 23 %
** Sodium 413mg 17 %
** Potassium 326mg 9 %
** Total Carbohydrates 6.5g 2 %
** Dietary Fiber 1.8g 7 %
** Protein 27.6g 55 %
** Sugars 3.4g
** Vitamin A 55 %
** Vitamin C 56 %
** Calcium 18 %
** Iron 23 %
** Thiamin 13 %
** Niacin 96 %
** Vitamin B6 21 %
** Magnesium 11 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.