Easy Chicken and Garden Veggies

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

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 4 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.