Skillet Balsamic Chicken
Green Beans with Roasted Red Peppers
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 3 Tbsp water
Instructions
- Sprinkle chicken with salt and pepper. Brown chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Whisk together vinegar, honey, mustard, and water; add to skillet. Cook 5 minutes until sauce is thickened and chicken is done, basting often.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 1 (7-oz) jar organic roasted red peppers, drained and sliced
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Steam green beans in a steamer basket over boiling water 6 minutes or until tender.
- Place green beans and pepper strips in a bowl; sprinkle with oil, salt, and pepper. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
163
|
76
|
239
|
| Fat (g) | 7 | 5 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 4 | 8 | 12 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 294 | 313 | 607 |
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