Chicken, Peppers and Onions Skillet: Healthy, Easy and Flavorful

How to Make Delectably Skinny Chicken, Peppers and Onions Skillet

1. Microwave the Vegetables: In a large microwave-safe bowl, add the sliced onions and bell peppers. Cook them on high power for 5-8 minutes, or until they become softened. Microwaving is a quick and convenient way to pre-cook the vegetables, ensuring they cook through evenly later in the recipe.

1. Marinate with Lemon and Herbs: While the vegetables are microwaving, prepare the chicken. Place the chicken pieces on a plate. Squeeze the juice of 1 lemon over the chicken to add a touch of acidity and brightness. Sprinkle 1 teaspoon of minced rosemary on the chicken along with a little salt and pepper to taste. This simple marinade infuses the chicken with flavor while it cooks.

1. Heat the Pan and Oil: Next, prepare for cooking the chicken. Coat a large non-stick pan with cooking spray to prevent sticking. Add 1 teaspoon of olive oil to the pan and heat it over medium heat.
2. Sauté the Chicken: Once the oil is hot, add the chicken pieces and the lemon juice marinade to the pan. Cook the chicken for about 5-6 minutes, stirring often, until it's no longer pink. The lemon juice helps to deglaze the pan, picking up any browned bits left from the marinade for extra flavor.
3. Set Aside the Chicken: Once cooked through, remove the chicken from the pan and transfer it to a plate. This allows you to focus on cooking the vegetables next.

1. Prep the Pan for Vegetables: In the same pan you cooked the chicken, add another light coat of cooking spray to prevent sticking. Add another 2 teaspoons of olive oil.
2. Sauté the Pre-Cooked Vegetables: Add the softened onions and bell peppers from the microwave to the pan with the oil. Sprinkle in the dried basil and a little more salt and pepper to taste. Pour ¼ cup of balsamic vinegar over the vegetables.
3. Caramelize and Reduce: Cook the vegetables over medium-high heat, stirring frequently. This allows them to brown slightly and caramelize around the edges, adding depth of flavor. The balsamic vinegar helps create a tangy and slightly sweet sauce as it reduces in the pan.
4. Adjust Consistency (Optional): If the pan seems too dry while cooking the vegetables, you can add 1 more teaspoon of olive oil and 3 tablespoons of water. This helps prevent burning and keeps the vegetables from sticking.
5. Add Garlic and Finish: Once the vegetables are soft and slightly caramelized (about 10 minutes), stir in the minced garlic and cook for another minute until fragrant and softened.
6. Return Chicken and Heat Through: Add the cooked chicken pieces back to the pan with the vegetables and sauce. Pour in the remaining 2 tablespoons of balsamic vinegar and sprinkle in 1 tablespoon of fresh rosemary. Mix everything together well.
7. Final Touches: Continue cooking for an additional 2 minutes, stirring occasionally, until everything is warmed through and the flavors are well combined.

1. Plate and Enjoy: Serve the delicious chicken, peppers, and onions skillet dish on a platter or individual plates.
2. Leftovers: The recipe mentions that leftovers can be stored in the refrigerator for a few days or frozen for future meals.