Entree 14 Recipe
Make Entree 14 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce
Method
Preparation
- 1
Prep the Chicken
Rinse the chicken breasts under cold water and pat dry with paper towels. Trim any excess fat and season with salt, black pepper, and paprika.
- 2
Chop Vegetables
Dice the bell peppers and zucchini into bite-sized pieces. Halve the cherry tomatoes.
- 3
Mince Garlic
Peel and mince the garlic cloves finely.
Cooking
- 4
Sauté Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 5
Cook Vegetables
In the same skillet, add the minced garlic, bell peppers, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes or until the vegetables are tender and slightly caramelized.
- 6
Prepare Sauce
In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until well combined.
- 7
Combine
Return the cooked chicken to the skillet with the vegetables. Drizzle the prepared sauce over the top and toss to coat evenly. Cook for an additional 2-3 minutes to heat through.
- 8
Garnish
Remove from heat and sprinkle fresh basil over the dish before serving.