Roast Chicken with Balsamic Bell Peppers

Photo: Johnny Autry; Styling: Cindy Barr

This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 9.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 40.9g
  • Carbohydrate: 8.8g
  • Fiber: 1.7g
  • Cholesterol: 99mg
  • Iron: 2mg
  • Sodium: 599mg
  • Calcium: 40mg

Ingredients

  • 5/8 teaspoon salt, divided
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

Preparation

  1. 1. Preheat oven to 450°.
  2. 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° for 10 minutes or until done.
  3. 3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 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.
Note:

This recipe originally ran in Cooking Light January, 2012 and was updated for the November, 2012 25th anniversary issue.

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