As promised, I am posting a healthier recipe. This also happens to be a super quick and easy recipe that I whip up when I am tired and don't have very many ingredients to work with. You could add other fresh veggies that you like, but I tend to make mine very simple.
6 chicken breasts
salt and pepper
2-3 thinly sliced bell peppers, any colors
1 medium onion, sliced thin
4 cloves garlic
1 tbsp dried basil (or one bunch fresh basil)
1/4 c. balsamic vinegar
Heat a few tablespoons of olive oil in a large skillet over medium high heat. Cook chicken, season with salt and pepper. I used a combination of breasts and thighs because I had a lot left over from my Spicy Mac & Cheese recipe. Cook chicken until no longer pink, about 7-8 minutes. Remove from skillet and set aside.
I used two bell peppers because my red pepper was large. Slice them thin and long, like so:
Heat remaining oil, stir in peppers and onions. Cook 5 minutes. Mix in garlic, cook an additional minute.
Mix in basil and 2 tbsp vinegar.
Return chicken to skillet, stir and reduce heat to low. Cover and simmer 20 minutes. Stir in remaining vinegar. Serve with a starch (rice or herbed potatoes work well).