BALSAMIC PEARL ONIONS RECIPES

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR RECIPE | ALLRE…

Chicken and Peppers with Balsamic Vinegar Recipe | Allre… image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Chicken Breast Stir-Fry

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, CarbohydrateContent 13.2 g, CholesterolContent 71.9 mg, FatContent 17.6 g, FiberContent 2.2 g, ProteinContent 28.2 g, SaturatedFatContent 2.9 g, SodiumContent 71.3 mg, SugarContent 6.1 g

BALSAMIC ROASTED CARROTS | ALLRECIPES

Balsamic Roasted Carrots | Allrecipes image

Tangy and sweet with a great roasted flavor.

Provided by ekc364

Categories Carrot Side Dishes

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Nutrition Facts : Calories 109.3 calories, CarbohydrateContent 11.7 g, FatContent 6.9 g, FiberContent 3.3 g, ProteinContent 0.8 g, SaturatedFatContent 1 g, SodiumContent 382.1 mg, SugarContent 7.5 g

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