This meal couldn’t be any easier to make. Let’s take a look at this:
1 medium uncooked onion(s), cut into wedges
2 medium uncooked leek(s), trimmed and sliced
1 medium sweet red pepper(s), sliced in half, stem and seeds removed
1 medium yellow pepper(s), sliced in half, stem and seeds removed
2 tsp olive oil
2 item(s) rosemary sprig
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 pound(s) uncooked boneless skinless chicken breast(s), four 6 oz pieces
1 Tbsp balsamic vinegar
Preheat oven to 375°F.
Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper.
Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.
Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.
The preparation is just like it reads, you will be placing the pepper halves in the dish whole. Then once the dish is done cooking, you pull the peppers out and slice them.
|6 Points, not counting the potato.|
This was a tasty dinner. If you can’t afford the points to add the baked potato, then just make extra peppers, or substitute another veggie to go along with it. The baked potato is 4 points, then instead of butter I used a tablespoon of Daiya Chive and Onion vegan cream cheese. It sounds gross, but its amazing. You can find it in the organic section of your local grocery store. 1 Tablespoon is 1 point. I love Daiya products. I’m not a vegan or vegetarian, but I try to stay away from dairy, this product is usually better tasting then most dairy, and you can’t beat the points!