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Easy Chicken and Garden Veggies

Betty Crocker Kitchens
Updated Sep 7, 2010
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A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.

Easy Chicken and Garden Veggies

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
  • Step 
    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.
  • Step 
    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).
  • Step 
    4
    Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.

Nutrition

400 Calories
25g Total Fat
35g Protein
10g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
550mg
23%
Potassium
530mg
15%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
13%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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