This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.
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
Preheat oven to 450°.
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.
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.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/07/09/roast-chicken-with-balsamic-bell-peppers/