Pulling together an easy, healthy meal on a weeknight that doesn’t require a lot of prep work or clean up is no small feat. Here’s a crowd favorite for its flavorful, colorful plate. It’ll be your favorite because it’s ready in thirty minutes and cleaned up in ten.
Rosemary and Balsamic Chicken with Green Bell Peppers
Served with Sweet Potatoes and Sauteed Spinach
Serves: 4; Total Cook Time: 30 minutes
Ingredients for Chicken:
1 1/2 lb. thin-sliced chicken breasts
1 large green bell pepper, thinly sliced
2 cloves garlic, chopped
1/2 cup balsamic vinegar
1/4 cup chicken broth (optional)
1 tbsp olive oil
1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
salt & pepper to taste
Ingredients for Side Dishes:
2, 10 oz boxes of frozen spinach
4 small sweet potatoes
Preheat pan over medium-high heat, add olive oil. Season chicken on both sides with salt, pepper and half of the rosemary. Add chicken to pan and brown on both sides. While chicken is browning, slice bell pepper and chop garlic. Remove chicken from pan (just put it on a dinner plate) and add bell pepper and garlic. Saute for a minute or two, add balsamic vinegar and broth (for a less intense vinegar flavor) and remaining rosemary. Scrape bottom of the pan and reduce heat to medium-low. Add chicken back into pan and simmer partially covered for another ten to fifteen minutes. If balsamic vinegar reduces too much, just add a little more, so that there’s enough to spoon over the chicken at the end.
While the chicken is simmering, follow package instructions to cook spinach. While spinach cooks, wash sweet potatoes and poke a few holes in each one with a fork. Wrap them in wax paper and microwave them on high for six to eight minutes until they’re soft to the touch, rotating half way through.
Cut sweet potatoes open and plate along with the chicken and spinach. Spoon green peppers and balsamic reduction over the chicken and sweet potatoes, sprinkle some Parmesan cheese on the spinach and enjoy!