Easy Chicken and Garden Veggies

Serves 4
Prep Time: 35min. Cook Time: 35min.

Ingredients:

• 4 slices bacon; cut into 1/2 inch pieces
• 4 boneless skinless chicken breasts (about 1 1/4 lb.)
• 1/2 tsp. garlic salt
• 1/4 tsp. coarsely ground pepper
• 1/4 c. water
• 8 oz. fresh green beans, trimmed (leave whole)
• 1 medium yellow bell pepper; cut into 1/2 inch pieces
• 2 medium plum tomatoes; cut lengthwise in half, then sliced (about 1 c.)
• 1/2 c. balsamic vinaigrette dressing or Italian dressing

Directions:

1. In 12 inch nonstick skillet, cook bacon over medium heat 3-4 min., stirring occasionally until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3-5 min. 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 min. Stir in bell pepper. Cover and cook 3-5 min., turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170 degrees Fahrenheit).
4. Stir in tomatoes and dressing. Cook uncovered about 2 min., stirring occasionally, until tomatoes are thoroughly heated.

Notes:
I don't think I've ever followed this recipe exactly, so feel free to make it up according to what you have on hand.
I have never used the green beans, but usually add spinach or zucchini instead. If you do this, be sure to leave out the 1/4 c. water.
I also leave out the bacon on this. I have added sausage which gives it a nice flavor, but chicken is usually the main meat in this dish.