Roast Chicken With Balsamic Bell Peppers

with rosemary roasted fingerling potatoes

• Ready In: 30 mins
• Serves: 4
• Yields: 4 chicken breasts

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 breasts
• 2  tablespoons olive oil, divided
•  cooking spray
• 2  cups  thinly sliced red bell peppers
• 1  cup  thinly sliced yellow bell pepper
• 1⁄2 cup  thinly sliced shallot (about 1 large)
• 1 1⁄2 teaspoons  chopped fresh rosemary
• 1  cup chicken broth
• 1  tablespoon  balsamic vinegar

Directions

1. Preheat oven to 450 degrees.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush 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 degrees for 10 minutes or until done.
3. Heat remaining olive 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.