Low Carb Chicken And Peppers With Balsamic Vinegar Recipes

BAKED CHICKEN AND PEPPERS

Steps:

• Place the onions and peppers in the bottom of a 9x13 baking dish.
• Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
• Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
• Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

KETO LOW CARB CHICKEN AND PEPPERS RECIPE

Steps:

• Preheat oven to 400 F.
• Place the sliced peppers and onions into the bottom of a 9X13 pan.
• Place chicken on top of peppers and onions. Sprinkle with salt and pepper.
• In a bowl combine the crushed tomatoes, garlic, pesto and balsamic vinegar together. Pour over the top of the chicken.
• Bake at 400 F for 30 minutes.6. Top the chicken with the mozzarella cheese and bake until melted and the chicken is cooked through (temp 165 F).

LOW CARB CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, over medium-high heat, heat 2 tbsp olive oil. Place the chicken in the hot oil, season with salt and pepper and brown on both sides. Remove from the heat and set aside.
• In the skillet, over medium heat, heat the remaining oil and stir in the red bell pepper, yellow bell pepper, orange bell pepper and onion. Cook for about 5 minutes, until tender.
• Mix in the garlic, and cook and stir for about 1 minute.
• Mix in the basil and 2 tbsp balsamic vinegar.
• Return the cooked chicken to the skillet. Reduce the heat to low, cover and simmer for 20 minutes, until the chicken is no longer pink and juices run clear.
• Stir in the remaining balsamic vinegar just before serving.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.