Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

Ahaaa! This chicken recipe is a keeper! The chicken turned out so tender and juicy and with the peppers on top it was a complete meal! I didn’t have fennel seeds so I tried the chia seeds, I’m not sure what the difference would have been but the chia seeds worked fine. I know that fennel seeds taste like licorice so I’m not sure if I would like that and chia seeds adopt the taste of whatever they are cooked with. Other substitutes for fennel seeds are anise, cumin, dill and caraway seeds and licorice root. Enjoy cooking, it helps to get you healthy!

Roast Chicken with Balsamic Bell Peppers
Author: 
Recipe type: Entree, main
Cook time: 
Total time: 
Serves: 4
 
This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.
Ingredients
  • ¾ teaspoon salt, divided
  • ¾ teaspoon fennel seeds, crushed
  • ½ teaspoon black pepper, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • ½ cup thinly sliced shallots (about 1 large)
  • 1½ teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 450°.
  2. Heat a large skillet over medium-high heat. Combine ½ teaspoon salt, fennel seeds, ¼ teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1½ teaspoons oil; sprinkle spice rub over chicken. Add 1½ 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. 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, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

 

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