Chicken with Red and Yellow Peppers
2 tablespoons olive oil, divided
2 shallots, chopped
1 red and 1 yellow bell pepper, cored, seeded, cut in 1/4-inch strips
1/2 teaspoon salt, divided
1 pint grape tomatoes, halved, or 1 cup chopped canned tomatoes
Freshly ground pepper
4 boneless, skinless chicken thighs
2 tablespoons red wine vinegar
Heat 1 tablespoon olive oil in a large nonstick skillet; add the shallots. Cook until beginning to soften, 1 minute. Add the pepper strips; season with 1/4 teaspoon salt. Cook until beginning to soften, 5 minutes. Stir in chopped tomatoes; cook, 5 minutes.
Clear space in the middle of the skillet by pushing peppers and tomatoes to the edges. Add remaining 1 tablespoon olive oil to the middle of the skillet. Season chicken with remaining 1/4 teaspoon salt and pepper to taste. Add chicken to skillet; cook, turning, until browned on both sides, 10 minutes.
Pour vinegar over vegetables; stir vegetables and chicken together, coating chicken with the cooking juices. Reduce heat to a simmer; cover skillet. Cook until chicken is cooked through and vegetables are done, 5 minutes. Makes 2 servings.
Per serving: 614 calories, 33 g fat, 7 g saturated fat, 313 mg cholesterol, 18 g carbohydrates, 59 g protein, 796 mg sodium, 4 g fiber.