Balsamic Chicken with Red Peppers

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   In a skillet over medium heat, combine chicken, balsamic vinegar and olive oil.

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   Stir to coat the chicken and cook through.

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   2.

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   Once the chicken is cooked, remove from the pan along with the leftover liquid and set aside.

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   3.

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   Place peppers in the hot skillet.

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   You want them to get charred around the edges but still keep a little crispiness.

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   4.

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    When peppers start to blacken, add the chicken and liquid back into the skillet and stir to let the vinegar flavor the peppers, about one minute.

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    5.

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    Remove from heat and serve over brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.