Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced red bell pepper
  • 2 cups thinly sliced red bell pepper
  • ½ cup thinly sliced shallots (about 1 large)
  • 1 ½ teaspoons chopped fresh rosemary
  • ¼ teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • + 21 more ingredients
    • ¼ teaspoon dried oregano
    • ½ teaspoon black pepper, divided
    • 4 (6-ounce) skinless, boneless chicken breasts
    • Cooking spray
    • 1 cup thinly sliced yellow bell pepper
    • ½ teaspoon black pepper, divided
    • ¼ teaspoon dried oregano
    • 2 tablespoons olive oil, divided
    • 1 tablespoon balsamic vinegar
    • 1 cup thinly sliced yellow bell pepper
    • 4 (6-ounce) skinless, boneless chicken breasts
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ teaspoon garlic powder
    • 1 ½ teaspoons chopped fresh rosemary
    • ¾ teaspoon fennel seeds, crushed
    • ¾ teaspoon salt, divided
    • ¾ teaspoon fennel seeds, crushed
    • 1 tablespoon balsamic vinegar
    • 1 cup fat-free, less-sodium chicken broth
    • Cooking spray
    • ½ cup thinly sliced shallots (about 1 large)

1. Preheat oven to 450°. 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 minu...

View full recipe at My Recipes

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