Thursday, October 18, 2012


~ Get Skinny Be Happy

42 oz. boneless, skinless chicken breasts
1/4 c. + 2 T. light balsamic vinaigrette
3 c. yellow bell pepper, cut into strips
2 T. olive oil
6 c. salad greens of your choice
3 c. chopped tomatoes

Coat chicken with vinaigrette and bell peppers with olive oil.  Grill until chicken is no longer pink in the middle and bell peppers are slightly charred, turning once.  Cut chicken into strips, then toss all ingredients together before serving.  Makes six servings.

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