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Roast Chicken with Balsamic Bell Peppers

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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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