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Roast Chicken with Balsamic Bell Peppers

  • 4servings
  • 292calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5/8 teaspoon salt, divided

  2. 3/4 teaspoon fennel seeds, crushed

  3. 1/2 teaspoon freshly ground black pepper, divided

  4. 1/4 teaspoon garlic powder

  5. 1/4 teaspoon dried oregano

  6. 4 (6-ounce) skinless, boneless chicken breasts

  7. 2 tablespoons olive oil, divided

  8. Cooking spray

  9. 2 cups thinly sliced red bell pepper

  10. 1 cup thinly sliced yellow bell pepper

  11. 1/2 cup thinly sliced shallots (about 1 large)

  12. 1 1/2 teaspoons chopped fresh rosemary

  13. 1 cup fat-free, less-sodium chicken broth

  14. 1 tablespoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 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.

  3. 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 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

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