Roast Chicken With Balsalmic Bell Peppers Recipe

Name: Roast Chicken With Balsalmic Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 tsp divided; 3/4 fennel seeds crushed; 1/2 tsp black pepper divided; 1/4 tsp garlic powder; 1/4 tsp oregano; 4 (6 ounce) skinless boneless chicken breasts; 2 TBL olive oil divided; cooking spray; 2 cups thinly sliced red bell pepper; 1 cup thinly sliced yellow bell pepper; 1/2 cup shallots (about 1 large); 1 1/2 tsp chopped fresh rosemary; 1 cup fat free, low sodioum chicken broth; 1 TBL balsamic vinegar

Servings: persons

5/8 tsp divided
3/4 fennel seeds crushed
1/2 tsp black pepper divided
1/4 tsp garlic powder
1/4 tsp oregano
4 (6 ounce) skinless boneless chicken breasts
2 TBL olive oil divided
cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup shallots (about 1 large)
1 1/2 tsp chopped fresh rosemary
1 cup fat free, low sodioum chicken broth
1 TBL balsamic vinegar

1
Preheat oven to 450
2
Combine 1/2 tsp salt, fennel, 1/4 tsp pepper, garlic powder, and oregano.
3
Brush chicken with 1 1/2 tsp oil, sprinkle spice rub over chicken. (I think you should do this at least 1 hour before, and get chicken close to room temp)
4
Heat large skillet over med-high heat
5
Add 1 1/2 tsp oil to pan. Add chicken and cook 3 min or until browned. Turn and cook about a minute.
6
Arrange chicken in an 11x7 baking dish coated with cooking spray.
7
Bake at 450 for 10 minutes or until done.
8
Heat remaining olive oil over medium high heat.
9
Add bell peppers, shallots and rosemary
10
Saute about 3 minutes
11
Stir in broth, scraping pan to loosen browned bits.
12
Reduce heat, and simmer 5 minutes.
13
Increase heat to med-high
14
Stir in vinegar, 1/4 tsp salt and 1/4 tsp pepper.
15
Cook 3 minutes stirring frequently.
16
Serve bell pepper mixture over chicken

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 5/8 tsp divided, 3/4 fennel seeds crushed, 1/2 tsp black pepper divided, 1/4 tsp garlic powder, and more.

Yes, Roast Chicken With Balsalmic Bell 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.

That's it — enjoy your meal!

Roast Chicken With Balsalmic Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions