Roast Chicken with Balsamic Bell Peppers

In this recipe bell peppers are roasted in balsamic vinegar then served over baked chicken.  You can use boneless chicken breasts or thighs.  It’s a very easy-to-prepare dish that your family is sure to enjoy.

Roast Chicken with Balsamic Bell Peppers

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 (I used three gloves of fresh, minced garlic)
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 /12 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Directions:

  • Preheat over to 450 degrees.
  • Heat a large skillet over medium-high heat.  Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder (or minced garlic), and oregano.
  • Bruch 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 20 minutes or until done.
  • Heat remaining 1 tablespoon oil over medium-high heat.
  • Add bell peppers, shallots, and rosemary; saute 3 minutes.
  • Stir in broth, scraping pan to loosen browned bits.
  • Reduce heat, simmer 5 minutes.
  • Increase heat to medium-high.
  • Stir in vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Cook 3 minutes, stirring frequently.
  • Serve bell pepper mixture over chicken.

This dish can be served over mashed potatoes, brown rice or whole wheat pasta with a salad on the side.  It’s a light and easy summer meal.

Enjoy!

Nutritional Information: Calories 282; Fat 11 g; Protein 35.9g; Carb 8.8 g; Fiber 19g; Chol 94 mg; Iron 2 mg; Sodium 644 mg; Calcium 38 mg

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