Easy Chicken and Garden Veggies

A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.

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  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 4
 

Ingredients

4
slices bacon, cut into 1/2-inch pieces
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon garlic salt
1/4
teaspoon coarsely ground pepper
1/4
cup water
8
oz fresh green beans, trimmed (leave whole)
1
medium yellow bell pepper, cut into 1/2-inch pieces
2
medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2
cup balsamic vinaigrette dressing or Italian dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
  • 2 Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
  • 3 Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
  • 4 Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
  • 1 In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
  • 2 Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
  • 3 Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
  • 4 Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.

EXPERT TIPS

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Expert Tips

Plum tomatoes are great for this dish because they will hold their shape when cooked briefly and won't add a lot of extra liquid.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
550mg
550%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
50%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.