Easy Chicken and Garden Veggies

 

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.