Roast Chicken with Balsamic Bell Pepper
Serving Size: Serves 4
3/4 teaspoon salt
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breasts
2 Tablespoons Extra Virgin Olive Oil
2 cups thinly sliced red bell pepper
2 cups thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots
1 1/2 teaspoon chopped fresh rosemary
1 cup fat free, less sodium chicken broth
1 Tablespoon Brennan’s Balsamic Vinegar
Adapted From: myrecipes.com
Serve with polenta or roasted potatoes and nice red wine.
Preheat oven to 450F.
Heat a large skillet over medium-high heat. Combine ½ teaspoon salt, fennel seeds, ¼ teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 ½ teaspoon oil; sprinkle spice rub over chicken. Add 1 ½ teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11×7-baking dish coated with cooking spray. Bake at 450F for 10 minutes or until done.
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, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.