8 oz chicken breast, fresh or leftover
1 ¾ cup assorted colored peppers
¼ cup of diced red or white onions
2 tsp oil
1 tbsp carb free balsamic vinegar
1 tbsp water
2 tsp sugar free maple syrup
1 tsp Dijon
1 tbsp shallot fine minced
¼ tsp of salt
¼ of pepper
Whisk together all ingredients in a small bowl and set aside.
If using fresh chicken, slice into strips and stir-fry in a nonstick skillet until cooked through. Turn during the cooking process to ensure chicken cooks through.
In a non-stick skillet on medium heat, stir-fry peppers and chicken until peppers become tender.
Pour dressing over chicken and peppers. Stir and heat through until dressing starts to reduce and coats all the chicken and peppers.
Plate and sprinkle red or white onions over top to garnish.
Recipe yields: 8 oz of protein, 2 cups of vegetables, 2 tsp of oil.
Tip: IP Balsamic dressing can replace dressing recipe