Roast Chicken Breasts With Peppers Recipe

Name: Roast Chicken Breasts With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon fennel seed, crushed; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; 4 boneless skinless chicken breast halves (5 ounces each); 2 teaspoons plus 1 tablespoon olive oil, divided; 1 large sweet red pepper, thinly sliced; 1 medium sweet yellow pepper, thinly sliced; 4 shallots, thinly sliced; 1 cup chicken broth; 1-1/2 teaspoons minced fresh rosemary; 1 tablespoon balsamic vinegar

Servings: persons

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

1
In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.
2
In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450u00b0 for 10-15 minutes or until a thermometer reads 170u00b0.
3
Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
4
Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 teaspoon fennel seed, crushed, 3/4 teaspoon salt, divided, 1/2 teaspoon pepper, divided, 1/4 teaspoon garlic powder, and more.

Yes, Roast Chicken Breasts With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken Breasts With Peppers

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