4 servings (serving size: 1 chicken breast half and about 3/4 cup vegetable mixture)
4 teaspoons olive oil, divided
4 (8-ounce) bone-in chicken breast halves, skinned
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
2 cups thinly sliced onion
1 1/2 cups thinly sliced red bell pepper
1 cup sliced carrot
6 garlic cloves, sliced
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup cider vinegar
1 teaspoon dried thyme
3 whole cloves
1 (3-inch) cinnamon stick
1/4 cup drained sliced pickled jalapeño pepper
How to Make It
Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon black pepper and salt. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside.
. Heat remaining 2 teaspoons oil in pan over medium heat. Add onion, bell pepper, carrot, garlic, and remaining 1/4 teaspoon black pepper. Cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently.
. Add broth and next 4 ingredients to pan; bring to a boil. Return chicken to pan. Cover, reduce heat to low, and simmer 20 minutes or until chicken is done and vegetables are tender.
. Remove and discard cinnamon stick and cloves. Stir in jalapeño pepper.