15 oz canned chopped tomatoes
14 oz chicken breast (without skin)
1 tablespoons coconut oil
1 teaspoons dried oregano
1/3 cup balsamic vinegar
3 cloves garlic
1/4 teaspoons Red Pepper Flakes
1/2 cup bell pepper
1 cups Onion
fresh basil, scallions or chives (optional)
1) Chop the onion and slice the bell peppers.
2) Liberally coat a large sauté pan with oil and preheat the pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add additional oil if the vegetables start to stick to the bottom of the skillet.
3) Add the garlic, red pepper and oregano flakes and sauté for 1 minute, stirring constantly. Push all the veggies towards the middle of the pan to make room for the chicken breasts.
4) Season the chicken breasts with the salt and pepper. Add the chicken breasts to the pan and cook for 4 minutes on each side.
5) Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.
6) Top with fresh basil, scallions or chives if desired. Add the chicken of a fresh bed of spinach, zoodles or for a twist on the zoodles use broccoli stems.
Recipe by http://www.joybauer.com/healthy-recipes/balsamic-chicken/
Who doesn’t love an easy chicken dinner recipe? This recipe also can stay in the fridge for 5 days so helloooooo leftovers! I’m a huge fan of leftovers. Life is too busy not to make a few extra chicken breasts or double a recipe for leftovers. An easy way to reduce some stress is leftovers. Having a family dinner is so important. I remember as a child growing up my family had dinner together 5-6 nights a week. The dinners don’t have to be gourmet meals, just get together and have dinner.