Roast Chicken with Balsamic Bell Peppers

By saber1998

Ingredients

• 3/4 teaspoon salt divided
• 3/4 teaspoon fennel seeds crushed
• 1/2 teaspoon black pepper divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 (6-ounce) skinless boneless chicken breasts
• 2 tablespoons olive oil divide
• Cocking spray
• 2 cups thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced shallots (about 1 large)
• 1 1/2 teaspoon chopped fresh rosemary
• 1 cup fat-free less-sodium chicken broth
• 1 tablespoon balsamic vinegar

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 450
2. Heat a large skillet over medium-high heat. Combine salt, fennel seeds, black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoon oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoon oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in a 11 x 7-inch baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in broth, scraping pan to loosen brown bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken. Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)