Aunt Jules' Balsalmic Chicken with Peppers
"My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal."
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil, or to taste
- 4 cloves garlic, crushed
- 4 skinless, boneless chicken breast halves
- salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 large red onion, cut into strips
- 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
- 1 (6 ounce) bag baby spinach leaves
- 1/3 cup balsamic vinegar, or to taste
- 1 tablespoon brown sugar