![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4862-1024x683.jpg)
Summary:
This is a simple, fresh, and delicious way to prepare chicken breasts. You slap these bad-larrys on top of some rice, couscous, lentils, or whatever else makes you happy, serve it with a simple salad, and you’ve got yourself a meal!
Ingredients:
- 3 skinless, boneless chicken breasts
- Olive oil, salt, pepper
- 1 medium yellow onion
- 2 large red peppers
- 6 cloves of garlic
- Red pepper flakes
- 1/3 cup of balsamic vinegar
- 1 can of diced tomatoes
Prep:
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4850-1024x683.jpg)
Cut the onions and red peppers into long strips about 1/4 to 1/2 inch wide. Mince the garlic. Drain the can of tomatoes. Cut the chicken breasts in half length-wise (see picture below).
Process:
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4851-1024x683.jpg)
Use a few tablespoons of olive oil and get that on the heat. Add the peppers and onions. Lightly season with salt and pepper. Cook until they start getting soft.
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4852-1024x683.jpg)
Now add the garlic. We save the garlic because it’s much smaller and don’t want it to burn.
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4853-1024x683.jpg)
Move the peppers and onions out into a bowl and set aside. Season the chicken breasts with salt and pepper. Don’t be shy. They need a good punch of flavor to stand up to the peppers. Get a little oil in the pan, get it hot, and add the chicken breasts.
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4856-1024x683.jpg)
Brown chicken on all sides.
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4858-1024x683.jpg)
Once the chicken is browned, add the tomatoes and the balsamic vinegar. Add red pepper flakes if you like a little heat – omit otherwise. Cook for a minute or two at the same high heat, but keep it moving!
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4860-1024x683.jpg)
Toss the peppers and onions in and reduce the heat to medium-low. Cook for about 20 minutes without a lid. Take care to not let anything burn.
![Balsamic & Red Pepper Chicken](http://www.chrispotako.com/wp-content/uploads/2015/09/IMG_4865-1024x683.jpg)
Balsamic & Red Pepper Chicken ala Potako is now prepared.
Serve over rice, couscous, noodles, or whatever you like! Garnish with freshly chopped parsley or basil. Enjoy!