Mount St. Helens Chicken
The first time I made this colorful, tasty, healthy dish for my husband, we had just started dating. He had just climbed Mount St. Helens the day before.
Ingredients
- 4 boneless skinless chicken breasts Sliced
- 6 Tbsp olive oil extra virgin
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 pasilla pepper sliced
- 2 jalapenos sliced
- 1 red onion thinly sliced
- salt and pepper to taste
- 2 cloves garlic minced
- ¼ tsp red pepper
- 3 Tbsp Red wine vinegar
- ½ lb colorful cherry tomatoes
- ½ cup Kalamata olives
- 1 handful fresh basil shredded
- 2 cups steamed white rice
Instructions
- Heat one TBSP of the olive oil in a sauté pan on medium heat
- Sauté chicken for about 10 minutes, just until cooked through.
- Transfer chicken to large bowl
- Add peppers and onion to the pan.
- Sauté 10 minutes or just until tender. You still want some tooth to the veggies
- Add garlic and cook one more minute
- Add to the bowl with the chicken
- Toss the chicken and vegetables with the rest of the olive oil and the red wine vinegar
- Add salt and pepper to taste
- Toss in the cherry tomatoes, basil, and Kalamata olives
To Serve
- Place a scoop of the steamed rice in the middle of individual serving bowls
- Arrange the chicken and vegetables around the rice
- Drizzle some of the vinaigrette over the top.
- Garnish with a sprig of fresh basil
Notes
I arrange the chicken and veggies over the rice to look like a mountain. You don't have to get that fancy, but it does make a great presentation!
Nutrition
Calories: 327kcalCarbohydrates: 22gProtein: 19gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 48mgSodium: 272mgPotassium: 541mgFiber: 2gSugar: 4gVitamin A: 1986IUVitamin C: 68mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!