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Stoplight Chicken (Diabetic Safe)
What You’ll Need:
3/4 cup reduced-fat Italian dressing, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
6 bell peppers (2 red, 2 green, 2 yellow), cut into thin strips
1 (10-ounce) package fresh spinach, washed and trimmed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
What To Do:
Pour 1/2 cup of Italian dressing into a large resealable plastic bag. Add chicken, seal and mix well. Refrigerate for 1 hour to marinate.
Heat a large grill pan over high heat until hot. Place chicken in pan, discarding marinade, and cook or 2 to 3 minutes per side, or until no pink remains. Remove chicken from pan; set aside. Add peppers, garlic powder, and black pepper to pan and cook 4 to 5 minutes, or until crisp-tender, stirring occasionally. Return chicken to pan and cook until heated through.
Place spinach in a large bowl and add chicken mixture, and remaining 1/4 cup Italian dressing; toss well.