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
Makes: 4 servings

(8 ratings)

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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.
High Altitude (3500-6500 ft): No change.

Did You Know?

Plum tomatoes are great for this dish because they will hold their shape when cooked briefly and won't add a lot of extra liquid.

Nutrition Information:

1 Serving: Calories 400 (Calories from Fat 220); Total Fat 25g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 90mg; Sodium 550mg; Total Carbohydrate 10g (Dietary Fiber 3g, Sugars 4g); Protein 35g Percent Daily Value*: Vitamin A 15%; Vitamin C 50%; Calcium 6%; Iron 10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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