4 servings, 8 points each
2 Tbsp. Olive oil
1 tsp. Bacon bacon from Tastefully Simple
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 tsp. garlic salt
1/4 tsp. coarsely ground pepper
1/4 cup water
8 oz. Fresh green beans, trimmed (leave whole)
1 med yellow bell pepper, cut into ½ inch pieces
2 medium plum (roma) tomatoes cut lengthwise in half, then sliced (about 1 cup)
1/2 cup balsamic vinegar (you can use balsamic vinaigrette dressing or Italian dressing but you have to add the points)
Sprinkle both sides of chicken with garlic salt and pepper. Add chicken and bacon bacon to skillet with olive oil. Cook 3 to 5 minutes or until browned on both sides. Discard excess oil.
Add water and green beans to skillet. Cover and cook over med-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 degrees).
Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
If you use less olive oil it would be a little less points; this one was a little harder to run through Recipe Builder. Linda had it figured at 5 points per serving.
cblessum on 5/29/2007