Chicken a la Provencal

This is one of family-favorites that we picked out of the Super Suppers cookbook. The kids like the red, yellow, green, and purple veggies and we call it rainbow chicken. It is wonderful to have a recipe that is quick and easy and very healthy, too.

4 servings

4 medium boneless, skinless chicken breast halves (1 ½ pounds)
2 tsp salt
½ tsp black pepper
¼ C. olive oil
1 C. thinly sliced red bell pepper
1 C. thinly sliced yellow bell pepper
1 C. thinly sliced green bell pepper
1 C. thinly sliced red onion

1 clove garlic, minced
¾ tsp dried basil, crushed
¾ tsp dried oregano, crushed
2 TB balsamic vinegar

1. Season both sides of each chicken breast with 1 tsp salt and pepper.
2. Preheat 2 TB oil in large skillet over medium-high heat. Add chicken to skillet. Cook 5-7 minutes on each side or until no longer pink. Removed chicken from skillet and set aside.
3. Add remaining 2 TB oil to skillet along with bell peppers and onion. Sauté for 3 minutes. Add remaining 1tsp salt, garlic, basil, oregano, and sauté for 1 minute more.
4. Return cooked chicken and juices to skillet; drizzle with vinegar. Bring to boiling. Turn heat to low. Cover and simmer about 5 minutes or until heated through.

MAKE AHEAD
Season chicken, put it in a ziptop bag, and seal. In a separate bag, put all sliced peppers and onions. Put both sealed baggies into a 1-gallon ziptop bag and freeze. Thaw completely then follow instructions above to cook.