Roast Chicken with Balsamic Bell Peppers
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.
  • 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
  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.
Recipe by Good Food Buzz at