CHICKEN WITH FRESH TOMATO-BALSAMIC SAUCE
Chicken is always a dinner winner. This healthy one-pan chicken dish combines fresh tomato and balsamic vinegar for an easy dinner idea.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.
Nutrition Facts : Calories 113 kcal
WW BALSAMIC CHICKEN WITH LEEKS AND PEPPERS
Peppers take on a deliciously different flavour when roasted, and make this chicken dish very colourful and appetizing. 2.5 pts per serving, from weight watchers.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
- Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
- Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.
Nutrition Facts : Calories 179.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 66, Sodium 123.6, Carbohydrate 12.7, Fiber 2.4, Sugar 5.4, Protein 27.8
BALSAMIC BRAISED LEEKS AND PEPPERS
Balsamic vinegar gives a great mellow taste to peppers and leeks. This is pretty versatile when I make it I either purée and use as pasta sauce, make a sandwich with this and cream cheese or purée and add some stock and cream to make a soup
Provided by PinkCherryBlossom
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
- Add vinegar and cook for a further 10 mins uncovered.
- The liquid should have evaporated, if not cook until it has.
- Stir in the parsley, season if needed and dish up.
Nutrition Facts : Calories 93.5, Fat 5.4, SaturatedFat 0.8, Sodium 12.6, Carbohydrate 11.3, Fiber 1.9, Sugar 3, Protein 1.5
CHICKEN WITH LEEKS AND PEPPERS
Make and share this Chicken With Leeks and Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine celery seed, chili powder and onion salt. Sprinkle over chicken, coating well.
- In a Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown, about 10 minutes.
- Reduce heat to low, cover and cook about 20 minutes, until chicken is tender.
- Remove to serving platter and keep warm.
- Pour off all but 2 tablespoons of fat from the pan. Return to medium heat. Add peppers and leeks.
- Cook about 5 minutes, stirring, until leeks are soft. Serve over chicken.
Nutrition Facts : Calories 302.6, Fat 22.4, SaturatedFat 4.7, Cholesterol 53.5, Sodium 74, Carbohydrate 11.9, Fiber 2.8, Sugar 4.5, Protein 14.3
BALSAMIC CHICKEN AND PEPPERS
Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty-and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.
Nutrition Facts : Calories 220 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 133mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC CHICKEN BREASTS
Steps:
- Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
CREAMY ORZO WITH LEEKS AND PARMESAN
Make and share this Creamy Orzo With Leeks and Parmesan recipe from Food.com.
Provided by Marie
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling salted water and drain.
- While orzo is cooking, melt butter in large sauté pan.
- Add leeks and cook over medium heat until they are softened.
- Add chicken stock and simmer until the stock almost disappears.
- Add cream to the sauté pan with the leek mixture.
- Add cooked orzo and heat thoroughly.
- Season with salt, pepper and nutmeg to your taste.
- If it looks a little dry, add a little extra cream.
- Just before serving, add the Parmesan and stir until it melts.
Nutrition Facts : Calories 215.3, Fat 12.7, SaturatedFat 7.7, Cholesterol 38.7, Sodium 133.2, Carbohydrate 20.4, Fiber 1.1, Sugar 1.8, Protein 5.2
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