Tuscan Vegetable Chicken

tuscan chickenIf you’re like us (and chances are you are since chicken is the most popular food in the country!), you’re always looking for new & healthy ways to prepare chicken. Skinless chicken breasts pack in a whopping 67% of the daily value of protein in just 4 ounces! Studies have also shown that the amazing chicken is beneficial when protecting against cancer, cognitive decline, and heart disease. The B-vitamins found in chicken help the body turn protein, fat, and carbohydrates into energy and keep your metabolism boosted!!

(Psst… looking for more recipes? Please feel free to search this site! And here are a few lightened-up ones to try…

Skinny Potato Skins

Skinny Mash

Comfort Food Reinvented Apple Pie  

Microwave Peanut Butter Chocolate Chip Cookies )

 

Tuscan Vegetable Chicken

Ingredients

  • 4 boneless chicken breast halves (6 oz each)
  • ¼ tsp cracked black pepper
  • 2 Tbsp olive oil
  • 1 each: medium green, red, and yellow bell pepper, julienned
  • 2 garlic cloves
  • ¾ cup diced tomatoes (or 1 can diced tomatoes, undrained)
  • ¼ cup reduced-sodium chicken broth
  • 2 Tbsp fresh basil, minced (or 2 tsp dried)
  • 1 tsp fresh oregano, minced (or ¼ tsp dried)

Directions

  1. Sprinkle chicken with pepper.
  2. In a large non-stick skillet, brown chicken in oil. Remove and keep warm.
  3. In the same skillet, sauté peppers until tender. Add garlic & cook 1 minute longer.

  4. Add tomatoes, broth, basil, oregano, & chicken. Bring to a boil.

  5. Reduce heat; cover and simmer for 12-15 minutes or until meat thermometer reaches 170º

If you like this recipe you may also like:

Creamy Warm Cinnamon Banana Milk

Vanilla Pumpkin Protein Smoothie

Banana Kiwi Smoothie

For more delicious, healthy comfort foods and a Get Healthy Guide, please check out The Nutrition Twins’ Veggie Cure!

 

Tuscan Vegetable Chicken
 
Author:
Ingredients
  • 4 boneless chicken breast halves (6 oz each)
  • ¼ tsp cracked black pepper
  • 2 Tbsp olive oil
  • 1 each: medium green, red, and yellow bell pepper, julienned
  • 2 garlic cloves
  • ¾ cup diced tomatoes (or 1 can diced tomatoes, undrained)
  • ¼ cup reduced-sodium chicken broth
  • 2 Tbsp fresh basil, minced (or 2 tsp dried)
  • 1 tsp fresh oregano, minced (or ¼ tsp dried)
Instructions
  1. Sprinkle chicken with pepper.
  2. In a large non-stick skillet, brown chicken in oil. Remove and keep warm.
  3. In the same skillet, sauté peppers until tender. Add garlic & cook 1 minute longer.
  4. Add tomatoes, broth, basil, oregano, & chicken. Bring to a boil.
  5. Reduce heat; cover and simmer for 12-15 minutes or until meat thermometer reaches 170º

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