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Roast Chicken with Balsamic Bell Peppers
Nb persons: 4
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| 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 |
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.
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