Roast Chicken with Balsamic Bell Peppers

sea salt (optional)
freshly ground black pepper
3/4 tsp fennel seeds, crushed
1/4 tsp garlic powder
1/4 tsp dried oregano
4 (4-6 oz each) skinless, boneless chicken breasts
6 Tbs olive oil, divided
1 large shallot, thinly sliced
2 tsp fresh rosemary, chopped
2 medium red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chicken broth
1 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.