Roast Chicken with Balsamic Bell Peppers

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Member Recipe By lauraxoashley

Prep Time 20 min
Total Time 40 min
Servings 4

Ingredients

3/4: teaspoon salt divided

3/4: teaspoon fennel seeds, crushed

1/4: teaspoon garlic powder

1/4: teaspoon dried oregano

4: 6 0z boneless skinless 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

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Directions

1 Preheat oven to 450°.
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 450° for 10 minutes or until done.
3 Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 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.