Roast Chicken With Basalmic Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light Ingredients:
3/4 teaspoon salt, divided |
3/4 teaspoon fennel seed, crushed |
1/2 teaspoon black pepper, divided |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
4 boneless skinless chicken breast halves |
2 tablespoons olive oil, divided |
cooking spray |
2 bell peppers, thinly sliced |
1 onion, thinly sliced |
1 1/2 teaspoons fresh rosemary, chopped |
1 cup chicken broth |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat.
3. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
4. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
5. Add 1 1/2 teaspoons oil to pan.
6. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.
7. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10-20 minutes or until done.
8. Heat remaining olive oil over medium-high heat.
9. Add bell peppers, onion, and rosemary; sauté 3 minutes.
10. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes.
11. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.
12. Serve bell pepper mixture over chicken.
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