Balsamic Chicken and Carrots

Mmmm... veggies.

2 Chicken Breasts

3 cups carrot, cauliflower, green bean blend (in other words, a bag of frozen veggies with carrots and cauliflower in it)

1/4 cup red pepper, yellow pepper, onion mix (it’s ok if it has green peppers.)

1/4 cup Balsamic Vinegar

1 tsp Basil

1 tsp oregano

1/2 tsp garlic

a pinch of tarragon

Extra Virgin Olive Oil spray (regular oil will suffice… just use maybe an eighth of a teaspoon – literally only enough to keep your chicken from sticking to the bottom of your pan)

Get yourself a nice sized skillet, and oil the base of it. Drop your peppers in, then drop your chicken in on top. Stir around until the outsides of the chicken are nice and brown. Toss in your veggies, stirring until thawed or at least a little tender (if going fresh).Look for the oil from the chicken – once it appears, stir it up a little more.

Pour in half of your balsamic vinegar, and do more stirring. Toss in your seasonings, one by one. (Notice – there’s no salt in this recipe? There’s enough of it in the balsamic vinegar.) Stir it up a little more, then gently pour in the rest of the vinegar down the side of the pot, not on top of any food. Stir it up a little bit more, and once your chicken is done, you’re good!

You can eat it just like this, or use some jasmine or brown rice with it. The carrots come out super sweet, the cauliflower carries the nice taste of the oregano and basil, and the chicken is super yummy. Yes. Yummy. Enjoy!