Easy Chicken and Garden Veggies |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
8 POINTS Ingredients:
4 slices bacon, cut into 1/2 pieces |
4 boneless skinless chicken breasts (about 1-1/4 lb.) |
1/2 teaspoon garlic salt |
1/4 teaspoon fresh coarse ground black pepper |
1/4 cup water |
8 ounces fresh green beans, trimmed (leave whole) |
1 medium yellow bell pepper, cut into 1/2 pieces |
2 medium plum tomatoes, cut lengthwise in half, then sliced (roma, about 1 cup) |
1/2 cup balsamic vinaigrette or 1/2 cup italian dressing |
Directions:
1. In a 12” nonstick skillet, cook bacon over medium heat 3-4 minutes, stirring occasionally, until crisp.
2. Sprinkle both sides of the chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3-5 minutes or until browned on both sides.
3. Discard excess bacon drippings if necessary. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3-5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut.
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
|
|