Best Ww Balsamic Chicken With Leeks And Peppers Recipes

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SPRING CHICKEN WITH LEEKS AND PEAS



Spring Chicken With Leeks and Peas image

Make and share this Spring Chicken With Leeks and Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1 cup white rice
1 lemon, zest of
1 lemon, juice of
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, cut into small pieces
1 1/2-2 lbs chicken breast tenders, cut into large bite-size pieces
2 medium leeks, trimmed of tough tops and roots
1/2 cup dry white wine
1 (10 ounce) box frozen tender green peas
salt
fresh ground black pepper
2 tablespoons finely chopped fresh flat leaf parsley

Steps:

  • Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
  • Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
  • When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
  • Cut leeks in half lengthwise, then slice into ½-inch half-moons.
  • Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
  • Cook the leeks with the chicken until they wilt down, 3 minutes or so.
  • Add white wine to the pan and scrape up any pan drippings.
  • Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
  • Drizzle the lemon juice over the chicken and leeks.
  • Fluff the rice with a fork; add parsley to rice and toss to combine.
  • Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).

Nutrition Facts : Calories 605.6, Fat 16.5, SaturatedFat 4.1, Cholesterol 106.4, Sodium 511.2, Carbohydrate 56.8, Fiber 5.8, Sugar 6.7, Protein 49.6

WW BALSAMIC CHICKEN WITH LEEKS AND PEPPERS



Ww Balsamic Chicken With Leeks and Peppers image

Peppers take on a deliciously different flavour when roasted, and make this chicken dish very colourful and appetizing. 2.5 pts per serving, from weight watchers.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion
2 leeks
2 red peppers
low-fat cooking spray (15 sprays)
1 pinch salt
pepper
2 sprigs fresh rosemary
1 lb skinless chicken breast, uncooked
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 375°F.
  • Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
  • Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
  • Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.

Nutrition Facts : Calories 179.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 66, Sodium 123.6, Carbohydrate 12.7, Fiber 2.4, Sugar 5.4, Protein 27.8

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS



Balsamic Chicken Breasts With Peppers and Onions image

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
  • Transfer chicken to a plate.
  • Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
  • Add garlic and stir for about 1 minute.
  • Stir in basil and vinegar and return chicken and juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
  • Taste and adjust salt and pepper seasonings.

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27

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