Balsamic Chicken with Peppers

November 3, 2017

5.0 0
  • Yields: 4-6 balsamic marinated skinless chicken breasts or thighs, sliced crosswise into 1/2 inch wide pieces


1 medium green bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

1 medium red or orange bell pepper, cut into strips

2 big, big handfuls of arugula

2 tbsp balsamic vinegar

3 tbsp good oil


1/4 cup balsamic vinegar

1 tbsp heaping amount of granulated garlic

1/2 tsp dried oregano leaves

1 tbsp avocado or good olive oil

salt & pepper

Alternative to Marinade with more flavor

1/4 cup Wildtree's European Dipping Oil-Mediterranean Balsamic

1 tbsp Wildree's Organic Adobo Seasoning


Heat 3 tablespoons of oil over medium heat.

Once hot, add 1/2 of the chicken. Cook the chicken evenly for about 4 minutes

Using a slotted spoon remove from the skillet and onto a plate. Add the remaining chicken, repeat.

Add sliced peppers, then sprinkle with Wildtree's Abode OR salt, pepper, granulated garlic, and dried oregano leaves.

Cook over medium heat, stirring frequently until peppers are just the way you like them.

Add arugula to the peppers, stir to wilt.

Return chicken to skillet top with additional balsamic.

Enjoy! Happy Eating!

Marinade ingredients should be placed into a gallon freezer bag. Marinate in the fridge for a minimum of 2 hours.

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