Try this simple one pot meal for a quick week night meal.
1 large onion, thinly sliced
2 large red bell peppers, sliced
4 garlic cloves, minced (or 1 tsp garlic powder)
1/4 tsp red pepper flakes
4- 6 oz pieces skinless, boneless chicken breast
1/4 tsp Kosher salt
1/4 tsp ground black pepper
1/3 cup balsamic vinegar (aged if possible)
1 - 15 oz can diced tomatoes, well drained (no salt added)
1. Coat a large sauté pan with oil spray, and preheat pan. Add the onion and bell pepper and sauté for 5 minutes or until vegetables soften. Add additional oil spray or a Tbsp of water if the vegetables start to stick to bottom of skillet.
2. Add garlic and red pepper flakes and sauté for 1 minute, stirring constantly.
3. Season the chicken breasts with salt and pepper. Add the chicken breasts to the pan and cook for 4 minutes on each side.
4. Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.