Roasted Chicken and Vegetables

Ingredients

• 3/4 cup chopped red bell pepper
• 1/2 cup thinly sliced fennel bulb
• 2 tablespoons chopped, pitted nicoise olives (12 olives)
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons olive oil
• 1 pound small round red potatoes, quartered
• 3 medium shallots, peeled and halved lengthwise
• 2 cloves garlic, crushed
• 1 1/2 teaspoons minced fresh sage
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 2 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 1/2 teaspoons olive oil
• 2/3 cup fat-free, lower-sodium chicken broth
• Fresh rosemary sprigs (optional)

Preparation

1. 1. Combine first 8 ingredients in a bowl.
2. 2. Combine sage and next 3 ingredients; rub evenly over chicken.
3. 3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; cook 1 minute on each side or until browned. Remove chicken from pan.
4. 4. Remove pan from heat. Add vegetable mixture to pan; stir well. Nestle chicken into vegetable mixture; bake, uncovered at 450° for 20 minutes. Remove chicken from pan; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken to pan; reduce oven temperature to 375°, and bake an additional 15 minutes.
5. 5. Divide vegetable mixture evenly among each of two plates; top each with 1 chicken breast half. Add chicken broth to pan; bring to a boil over high heat. Cook 1 minute, scraping pan to loosen browned bits. Divide sauce evenly over each serving. Garnish with rosemary, if desired.