Roast Chicken With Balsamic Bell Peppers Recipe

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

Servings: persons

5/8 tsp salt divided
3/4 fennel seeds crushed
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
4 6 oz skinless boneless chicken breasts
2 Tbsp olive oil
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots ( 1 large)
1 1/2 tsp chopped fresh rosemary
1 cup fat free chicken broth
1 tbsp balsamic vinegar

1
Preheat oven to 450 degrees
2
Heat a large skillet over medium-high heat. Combine 1/2 tsp salt,fennel seeds, 1/4 tsp black pepper, garlic powder and oregano. Brush chicken w/ 1 1/2 tsps oil to pan. Add chicken, cook 3 minutes or until browned. Turn chicken over and cook 1 minute. Arrange chicken in a dish. Bake at 450 until done, about 10 minutes.
3
Return pan to medium -high heat. Add remaining 1 tbsp oil. Add peppers, shallots and rosemary and saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat and simmer 5 minutes. Increase heat to medium- high. Stir in vinegar, remaining 1/8 tsp salt and pepper. Cook and stir frequently. Serve pepper mixture over chicken.

391

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: 5/8 tsp salt divided, 3/4 fennel seeds crushed, 1/2 tsp black pepper, 1/4 tsp garlic powder, and more.

Yes, Roast Chicken With Balsamic 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.

Roast Chicken With Balsamic Bell Peppers

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