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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 8.7 g
  • Cholesterol: 98.7 mg
  • Sodium: 1,057.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 36.2 g

View full nutritional breakdown of Cooking Light - Roast Chicken with Balsamic Bell Peppers calories by ingredient
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Cooking Light - Roast Chicken with Balsamic Bell Peppers

Submitted by: ARDUANNE
Cooking Light - Roast Chicken with Balsamic Bell Peppers

Introduction

from Cooking Light Magazine; served with Marscapone Mashed Potatoes from Cooking Light Magazine; served with Marscapone Mashed Potatoes
Number of Servings: 4

Ingredients

    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

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.

4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

Number of Servings: 4

Recipe submitted by SparkPeople user ARDUANNE.





TAGS:  Poultry |

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