Sauteed chicken and bell peppers with onions and balsamic vinegar make for a great and fast dinner! Serve alone, or with rice.
– ¼ cup olive oil, divided – 4 skinless, boneless chicken breast halves - cut into strip – salt and pepper to taste – 1 red bell pepper, thinly sliced – 1 yellow bell pepper, thinly sliced
– 1 orange bell pepper, thinly sliced – 1 medium onion, thinly sliced – 4 large cloves garlic, finely chopped – 1 tablespoon dried basil – ¼ cup balsamic vinegar, divided
Gather all ingredients.
In a large skillet over medium-high heat, add 2 tablespoons olive oil. Sprinkle chicken with salt and pepper, then heat and stir until golden brown, about 3 to 5 minutes. Transfer chicken to a bowl and set aside.
In the same skillet, heat the remaining oil then add the peppers and onions. Cook about 3 minutes, stirring frequently until tender.
Cook and stir until garlic is fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
Return the chicken to the skillet; reduce heat to low, cover and cook for about 20 minutes, or until no longer pink and juices run clear.
Stir in the remaining balsamic vinegar just before serving.