Roast Chicken With Basalmic Bell Peppers

Submitted by nrsena

"From Cooking Light"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 3⁄4 teaspoon salt, divided
• 3⁄4 teaspoon fennel seed, crushed
• 1⁄2 teaspoon black pepper, divided
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried oregano
• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil, divided
• cooking spray
• 2 bell peppers, thinly sliced
• 1 onion, thinly sliced
• 1 1⁄2 teaspoons fresh rosemary, chopped
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar

directions

1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat.
3. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
4. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
5. Add 1 1/2 teaspoons oil to pan.
6. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.
7. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10-20 minutes or until done.
8. Heat remaining olive oil over medium-high heat.
9. Add bell peppers, onion, and rosemary; sauté 3 minutes.
10. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes.
11. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.
12. Serve bell pepper mixture over chicken.