1-2 red or yellow peppers, cored and sliced vertically
1/2 cup sliced mushrooms
2-3 garlic cloves, peeled and smashed
red pepper flakes
salt and pepper, other seasonings to taste
1/3 cup balsamic vinegar
15 oz can no-salt-added diced tomatoes
2-3 scallions, sliced
Directions 1 Preheat pan and half of oil over medium high heat. Add onions and peppers. Saute for 5 minutes, then add mushrooms, garlic and red pepper. Saute 1 more minute, stirring and tossing often. Remove from pan and keep warm.
2 Season chicken, then add to pan with rest of oil, cooking 4 minutes each side, in batches if necessary. Return veggies to pan.
3 Add vinegar and tomatoes and bring to a boil. Reduce heat to medium low and simmer UNCOVERED for 25 minutes, stirring occasionally. Sprinkle scallions on for the last five minutes until wilted.
4 Serve with a bright green vegetable. Can be served over quinoa, brown rice or zucchini noodles.
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