Roast Chicken with Balsamic Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.Preheat oven to 450¨H.
2. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
3.Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken.
4.Heat a large skillet over med-high heat, and add 2 tsp olive oil.
5.Add chicken and cook 3 minutes or until browned. Turn each piece and cook 1 minute more.
6.Remove chicken from pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked.
7.Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
8.When pan is hot, add shallots and rosemary, and saut¨¦ 3-5 minutes, or until shallots are translucent.
9.Add peppers, and stir in broth, scraping pan to loosen brown bits.
10.Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently.
11.Serve sauce over chicken.
Serving Size: Makes a total of 4 meals
Number of Servings: 4
Recipe submitted by SparkPeople user PHAE6813.
sea salt (optional)freshly ground black pepper3/4 tsp fennel seeds, crushed1/4 tsp garlic powder1/4 tsp dried oregano4 (4-6 oz each) skinless, boneless chicken breasts6 Tbs olive oil, divided1 large shallot, thinly sliced2 tsp fresh rosemary, chopped2 medium red bell peppers, thinly sliced1 yellow bell pepper, thinly sliced1 cup chicken broth1 Tbs balsamic vinegar
1.Preheat oven to 450¨H.
2. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
3.Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken.
4.Heat a large skillet over med-high heat, and add 2 tsp olive oil.
5.Add chicken and cook 3 minutes or until browned. Turn each piece and cook 1 minute more.
6.Remove chicken from pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked.
7.Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
8.When pan is hot, add shallots and rosemary, and saut¨¦ 3-5 minutes, or until shallots are translucent.
9.Add peppers, and stir in broth, scraping pan to loosen brown bits.
10.Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently.
11.Serve sauce over chicken.
Serving Size: Makes a total of 4 meals
Number of Servings: 4
Recipe submitted by SparkPeople user PHAE6813.
Nutritional Info Amount Per Serving
- Calories: 485.7
- Total Fat: 23.7 g
- Cholesterol: 138.1 mg
- Sodium: 398.8 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 56.2 g
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