Easy Chicken and Garden Veggies

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

  • 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
  • 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.
  • 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.
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