Roast Chicken with Balsamic Bell Peppers
By TPMay
Ingredients
- 5/8-teaspoon salt, divided 3/4-teaspoon fennel seeds, crushed
- 1/2-teaspoon freshly ground black pepper, divided 1/4-teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/4-teaspoon dried oregano
- 2 tablespoons olive oil, divided
- Cooking 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-teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Details
Preparation
Step 1
Preheat oven to 450°.
Heat a large skillet over medium-high heat. Combine ½-teaspoon salt, fennel seeds, ¼-teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 ½-teaspoons oil; sprinkle spice rub over chicken. Add 1½-teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and ¼-teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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