Roast Chicken with Balsamic Bell Peppers
Cooking Light November 2012.
Cal = 292, Fat = 9.3, Fiber = 1.7
Roast Chicken with Balsamic Bell Peppers
Cooking Light November 2012.
Cal = 292, Fat = 9.3, Fiber = 1.7
Cooking Instructions
- 1
Preheat oven to 450.
- 2
Heat large skillet over medium-high heat. Combine 1/2 tsp. salt, fennel seeds, 1/4 tsp. black pepper, garlic powder and oregano. Brush chicken with 1 1/2 tsp. oil, sprinkle spice rub over chicken. Add 1 1/2 tsp. oil to pan, add chicken, cook 3 minutes or until browned.
- 3
Turn chicken over, cook 1 minute.
- 4
Arrange chicken in an 11x17 inch glass or ceramic baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done.
- 5
Return pan to medium-high heat. Add remaining 1 tbsp. oil. Add bell peppers, shallots and rosemary. Saute 3 minutes.
- 6
Stir in broth. Scrape pan to loosen browned bits.
- 7
Reduce heat, simmer 5 minutes.
- 8
Increase heat to medium-high. Stir in vinegar, remaining salt and pepper. Cook for 3 minutes, stirring frequently.
- 9
Serve pepper mixture over chicken.
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