Roast Chicken with Balsamic Bell Peppers
- Number of Servings: 4
Ingredients
3/4 tsp salt, divided3/4 tsp fennel seeds, crushed1/2 tsp black pepper, divided1/4 tsp garlic powder1/4 tsp dried oregano4 (5 oz) skinless, boneless chicken breasts2 Tbsp olive oil, divided1 cups thinly sliced red bell pepper1 cup thinly sliced yellow bell pepper1/2 cup thinly sliced scallions1/4 tsp dried rosemary1 cup 99% fat free chicken broth1 Tbsp 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.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 9.1 g
- Cholesterol: 82.2 mg
- Sodium: 766.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.6 g
- Protein: 34.3 g
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