Roast Chicken with Balsamic Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes. 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 |
1/4 teaspoon dried oregano |
4 (6-ounce) skinless, boneless chicken breasts |
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 |
Directions:
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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