Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ⅝-teaspoon salt, divided ¾-teaspoon fennel seeds, crushed

  • ½-teaspoon freshly ground black pepper, divided ¼-teaspoon garlic powder

  • 4

    (6-ounce) skinless, boneless chicken breasts

  • ¼-teaspoon dried oregano

  • 2

    tablespoons olive oil, divided

  • Cooking spray

  • 2

    cups thinly sliced red bell pepper

  • 1

    cup thinly sliced yellow bell pepper

  • ½-cup thinly sliced shallots (about 1 large)

  • 1½-teaspoons chopped fresh rosemary

  • 1

    cup fat-free, less-sodium chicken broth

  • 1

    tablespoon balsamic vinegar

Directions

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.


Nutrition

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