Chicken with Asparagus and Roasted Red Peppers

Name: Chicken with Asparagus and Roasted Red Peppers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams fresh asparagus, trimmed and cut into 2 inch pieces; 1 teaspoon balsamic vinegar, or to taste; 454 grams boned and skinned chicken breast halves; 118 milliliters chicken broth; 1 clove garlic, minced; 198 grams roasted red peppers, drained and chopped; 118 milliliters chopped roma (plum) tomatoes; 4 servings salt and pepper to taste; 118 milliliters shredded mozzarella cheese

Chicken with Asparagus and Roasted Red Peppers is a gluten free and primal main course. One portion of this dish contains around 29g of protein, 6g of fat, and a total of 197 calories. This recipe serves 4. A mixture of chicken broth, roma tomatoes, boned and skinned chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.

Ingredients you will need

Salt And Pepper