Healthy: Easy Chicken and Balsamic Peppers, Grilled Yellow Squash
This Easy Chicken and Balsamic Peppers, Grilled Yellow Squash healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Easy Chicken and Balsamic Peppers, Grilled Yellow Squash on food healthy recipe blog.
Easy Chicken and Balsamic Peppers
4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
2 tablespoons gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh, organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste
Preheat oven to 375 degrees F. Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat. Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender. Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.
All Recipes Servings: 8
4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won’t fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
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