Directions:
- Preheat oven to 450°.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.57 Kcal (785 kJ) | ||
| Calories from fat | 71.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 588.56mg | 25% | |
| Potassium | 508.73mg | 11% | |
| Total Carbs | 15.97g | 5% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 12.93g | 26% | |
| Vitamin C | 145.7mg | 243% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 62.1mg | 345% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.28 Kcal (248 kJ) | ||
| Calories from fat | 22.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 12% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 6% | |
| Sodium | 186mg | 25% | |
| Potassium | 160.78mg | 11% | |
| Total Carbs | 5.05g | 5% | |
| Sugars | 3.2g | 41% | |
| Dietary Fiber | 1.01g | 13% | |
| Protein | 4.09g | 26% | |
| Vitamin C | 46mg | 243% | |
| Vitamin A | 1.1mg | 118% | |
| Iron | 19.6mg | 345% | |
| Calcium | 23.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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