Saturday, July 31, 2010

Roast Chicken with Balsamic Bell Peppers

This recipe is everything you can want in a dish - flavorful, quick, easy, and just plain lovely. Paired with some mash potatoes, this dish is perfect for any night.

IMG_4969

Even though the ingredients list may seem long, I had almost everything on hand. If you're not a big fan of fennel seeds you can always leave them out, but I love them and am glad for any excuse to add them to something.

Would I make this again? Oh yes.

Roast Chicken with Balsamic Bell Peppers

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.

You can find nutritional information here if you're itnerested.

2 comments:

  1. Thanks for this recipe. I was never a good cook but I've recently made it a goal of mine to change that. I made this recipe tonight for my partner and I and we both loved it!. I can't wait to eat the rest of it tomorrow for lunch.

    ReplyDelete