Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers


  • 3/4  teaspoon  salt, divided

  • 3/4  teaspoon  fennel seeds, crushed

  • 1/2  teaspoon  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


Preheat oven to 450°.

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.

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.

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