Easy Chicken and Balsamic Peppers - 16.8g Carbs, 4.9g Fiber
By The Gluten Free Goddess
WebMD Recipe from Foodily.com
This a great make-ahead dish. Assemble it, cover with foil, and chill
until you are ready to bake it (and add extra time to the baking- 10
to 15 minutes).
4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
2 Tbsp gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 Tbsp dried basil
1/2 tsp thyme
1/2 tsp rosemary
4 fresh, organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste
Preheat oven to 375 degrees F.
Toss the pepper and onion slices in a large bowl. In a large measuring
cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive
oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced
peppers and onions and toss well to coat.
Place the split chicken breasts in the bottom of a baking pan sprayed
with olive oil. Season with sea salt and pepper, to taste. Pour the
balsamic pepper mixture over the chicken and arrange them evenly. Use
every last drop of sauce.
Loosely cover the pan with a piece of foil and place in the center of
a pre-heated oven. Bake for 45 minutes to an hour or so (depending upon
the thickness of the chicken, and the size of your pepper strips, and
your particular oven and altitude). You want the chicken to be cooked
through (no longer pink inside) and the peppers to be limp and soft.
I checked the chicken after 40 minutes, for doneness; and spooned the
sauce all over the peppers and chicken breasts (to keep everything
happy and moist) and continued to bake it until everything was
melt-in-your-mouth tender.
Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed
in pesto, or creamy mashed potatoes, and crisp baby greens on the side.
Servings: 4
Nutrition per Serving:
309 Calories, 65mg Cholesterol, 16.6g Fat, 2.4g Saturated Fat,
16.8g Carbs, 4.9g Fiber, 374mg Sodium, 25.9g Protein
