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 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

Servings: persons

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

1
Preheat oven to 450u00b0.
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 450u00b0 for 10 minutes or until done.
3
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 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.
4
This recipe originally ran in Cooking Light January, 2012 and was updated for the November, 2012 25th anniversary issue.

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 14 ingredients. The key ingredients include: 5/8 teaspoon salt, divided, 3/4 teaspoon fennel seeds, crushed, 1/2 teaspoon freshly ground black pepper, divided, 1/4 teaspoon 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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