Just another easy weeknight meal for you! I have been making this meal for my family for years and have gotten a few friends hooked on it as well. Probably because there really isn't much to it, yet it's so flavorful. Not to mention, it's pretty healthy! With lean meat and vitamin-packed peppers, you could actually eat this on its own if you don't want to add more carbs. However, it also goes well with my recipe for Spinach and Arugula Couscous with Parmesan ... just sayin'!
Time: About 30 minutes
Serves 4
Ingredients
1 lb boneless, skinless chicken breast
1 tsp kosher salt plus more, to taste
1/4 tsp black pepper
1 tsp garlic powder (not garlic salt), divided
2 tsp Italian seasoning
1/2 tsp paprika
3 Tbsp extra virgin olive oil, divided
1/2 large red onion, sliced
2 bell peppers, sliced
1/4 cup balsamic vinegar
1 Tbsp honey
Directions
Pound the chicken breast to 1/4" thickness. I do this by placing the chicken in a large resealable bag and pounding it with the flat side of a meat mallet. Cut the meat into 4oz portions.
In a small bowl, combine the seasoning ingredients: salt, pepper, 1/2 tsp of garlic powder, Italian seasoning, and paprika. Season both sides of the chicken with the mixture.
Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. When the oil is shimmering (not smoking), arrange the chicken in a single layer and cook for 3 minutes per side (165°F internal temperature). Transfer the cooked chicken to a plate, cover with foil, and set aside.
In the same pan, add the remaining 1 Tbsp of olive oil and all of the onions and peppers. Season with the other 1/2 tsp of garlic powder and another sprinkle of salt. Stirring frequently, sauté until the vegetables soften, 8 to 10 minutes. Add the balsamic vinegar and deglaze the pan (loosen the browned bits on the bottom of the pan by scraping it with a wooden spoon). Lower the heat to medium low, and allow the vinegar to reduce by about half. Add the honey and stir to combine. Return the chicken and any juices to the pan, nestling the meat into the peppers and cook 2 more minutes.
Serve with this easy couscous or your choice of side.
Visuals
Chicken cutlets made from two chicken breasts (about 1 lb), pounded thin and cut into portions. Since I have kids, I portioned their chicken accordingly!
Red onion and bell peppers - use whatever color you like!
Pounding the chicken to an even thickness means even cooking throughout. A good indicator of when to flip the meat is when you can see that it has become opaque halfway up the cut.
Onions and peppers cooked down with balsamic vinegar.
Dinner is done!
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