Easy Chicken and Garden Veggies

READY IN: 34mins
Recipe by Jens Kitchen

I love this. I found it in a Betty Crocker magazine.

Top Review by Cuistot

This was really good! We used grape tomatoes cut in half instead of plum and garlic powder instead of salt. I thought the bell pepper over powered the green beans and will likely omit them next time. I also thought the chicken needed to be in the balsamic sauce longer and will likely add it with the water next time.

Ingredients Nutrition


  1. In 12 inch nonstick skillet, cook bacon over medium heat for 3 to 4 minutes, stirring occasionally until crisp.
  2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
  3. Add water and green beans to skillet. Cover and cook over medium-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.
  4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.

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