Roast Chicken with Balsamic Bell Peppers

Roast chicken is made even more delicious and nutritious with the addition of bell peppers and rosemary.  Recipe serves 4 and would be perfect served over mashed potatoes.

What you’ll need:

  • 5/8 teaspoon salt
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 skinless, boneless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow or orange bell pepper
  • 1/2 cup thinly sliced shallots
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free chicken broth
  • 1 tablespoon balsamic vinegar

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Heat a large skillet over medium-high heat.
  • Combine 1/2 teaspoon salt, the fennel seeds, 1/4 teaspoon pepper, garlic powder and oregano.
  • Brush chicken with 1 1/2 teaspoons olive oil and sprinkle with the spice rub.
  • Add 1 1/2 teaspoon of olive oil to the hot skillet.
  • Add chicken and cook until browned (about 3 minutes).
  • Turn the chicken over and cook 1 additional minute.
  • Spray an 11 x 7 inch baking dish with cooking spray.
  • Transfer the chicken to the baking dish and bake for 10 minutes or until done.
  • Heat the remaining olive oil over medium high heat.
  • Add the bell peppers, shallots and rosemary.  Saute for 3 minutes.
  • Stir in the broth, scraping the bottom of the pan.
  • Reduce the heat and simmer for 5 minutes.
  • Increase the heat to medium-high heat.
  • Stir in the vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes.
  • Serve the bell pepper mixture over the chicken.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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