Roast Chicken With Basalmic Bell Peppers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.