Guest Author - Jill Valente

Balsamic Chicken with Bell Peppers and Mushrooms is a great dish because it’s low in fat, quick and easy to make, and very tasty. It’s also packed with nutrients. Bell peppers are high in vitamin c and Portobello mushrooms are an excellent source of niacin and a good source of potassium. Serve it alongside some brown or wild rice and sautéed broccoli rabe (see recipe below) and you have a very healthful meal. Enjoy!

Balsamic Chicken with Bell Peppers and Mushrooms

Ingredients

• 1 lb boneless, skinless chicken tenders
• ¼ cup Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried rosemary
• ½ tsp salt
• ½ black pepper
• 2 tsp olive oil
• 1 red bell pepper, diced
• 1 package sliced Portobello mushrooms
• ¾ cup reduced fat chicken broth

Directions

In a medium bowl whisk together the Balsamic vinegar, Dijon mustard, minced garlic, dried rosemary, salt and pepper. Add chicken and turn to coat. Place the bowl in the refrigerator and marinate for up to 15 minutes. Meanwhile in a large skillet or sauté pan heat olive oil and add diced red bell pepper and sliced Portobello mushrooms. Sauté for 5 minutes and then add chicken tenders and chicken broth. Bring to a boil then cover and simmer for 10-15 minutes until chicken is cooked through. Makes 4 servings. 4 points per serving.

Sautéed Broccoli Rabe

Ingredients

• 1 bunch broccoli rabe
• 2 tbsp olive oil, divided
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes

Directions

Wash and trim broccoli rabe and cut into 3 inch pieces. Heat 1 tablespoon of olive oil in a large sauté pan over medium and add the minced garlic. Sauté garlic for 30 seconds or until aromatic and then add broccoli rabe. Sauté broccoli rabe for 15 minutes until bright green and tender then removed from heat and add the other tablespoon of olive oil, salt, pepper and red pepper flakes. Toss to coat and serve. Makes 4 servings. 2 points per serving.