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Balsamic Chicken with Roasted Bell Peppers | Low Key Cooking

Balsamic Chicken with Roasted Bell Peppers

by | Sep 28, 2015 | American Cuisine

Low Key Cooking - Balsamic Chicken with Roasted Bell peppers

Balsamic vinegar is a favorite ingredient of mine for many reasons, primarily because it’s inexpensive and brings bold flavor to any dish. My balsamic chicken with roasted peppers takes about 20 minutes to make and is easy to throw together if you’re looking for a last minute dinner. This healthy gluten free and paleo gourmet entree follows almost any diet, which means you can go gourmet tonight without feeling guilty. I like quinoa with this entree but you can substitute white or brown rice if you prefer.

Time: 

  • Prep – 10 minutes
  • Cooking – 10 minutes
  • Total = 20 minutes

Cost:

  • $10-$15 depending if you already have balsamic vinegar and spices.

What You’ll Need:

  • 1 lb chicken breast (sliced into 2 even pieces – you can ask the meat department to slice it for you)
  • 4 bell peppers (1 yellow, 1 red, 1 green, 1 orange)
  • 1 cup quinoa (uncooked)
  • 5 tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 tbsp sriracha
  • 2 cloves of garlic (finely minced)
  • 1tsp sea salt
  • 1 tsp pepper
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil

Directions:

First things first, get your quinoa or brown rice started and cook according to the box directions. If you’re using quinoa, season with the cumin and a small pinch of salt and pepper. Then start prepping your veggies. Cut your bell peppers into thin strips and mince garlic, set aside. 

Combine balsamic vinegar, lemon juice, Sriracha and garlic in a small mixing bowl. Add olive to a large saute pan over medium heat and add peppers to pan stirring occasionally until tender (roughly 10 minutes). While the peppers are cooking, season the chicken with salt and pepper. In another saute pan over medium-high heat, add chicken and pour all of the sauce over chicken. It will seem like you have too much sauce but it will reduce as it cooks. The chicken will take about the same amount of time to cook as the peppers (roughly 10 minutes). Once everything is cooked through, remove from heat and start plating.

Plating:

Place quinoa in a small circle about 1/2 inch high on the bottom of your plate. Place chicken breast over the quinoa in the center of the circle. Using tongs or your hands, grab a clump of peppers and arrange over the center of the chicken breast. Take excess sauce from chicken and drizzle over the top of everything. Serve and enjoy!