Prep Time 35 MIN
Total Time 35 MIN
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Ingredients
- 4 slices bacon, cut into 1/2-inch pieces
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- ½ teaspoon garlic salt
- ¼ teaspoon coarsely ground pepper
- ¼ cup water
- 8 oz fresh green beans, trimmed (leave whole)
- 1medium yellow bell pepper, cut into 1/2-inch pieces
- 2 medium tomatoes, cut lengthwise in half, then sliced (about 1 cup)
- ½ cup balsamic vinaigrette dressing or Italian dressing
Directions
- In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
- Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
- Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.