If you order way too much Chinese takeout, try making this for dinner instead.
It’s an easy way to get some of the same flavors and textures, like soy sauce, peppers, and water chestnuts, in a much healthier dish.
Serve it with a side of broccoli sauteed with garlic and ginger for maximum deliciousness (and nutrition).
INGREDIENTS
- 1 skinless, boneless chicken breast
- 2 tablespoons low sodium soy sauce
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 1/4 cup bell pepper, chopped
- 1/2 4 ounce can sliced water chestnuts, drained
DIRECTIONS
- Preheat oven to 350 F.
- Place chicken in pan sprayed with cooking spray.
- Pour soy sauce and vinegar over chicken, then sprinkle with pepper and top with water chestnuts.
- Bake for 40 minutes or until juices run clear.
WHY WE LOVE THIS RECIPE
Whether you grill or bake them, chicken breasts are a great, easy source of protein. This is one nutritious way to dress them up, with bell peppers, which are loaded with vitamin C, and health-boosting apple cider vinegar.
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