Rating: 4 stars
182 Ratings
  • 1 star values: 5
  • 2 star values: 10
  • 3 star values: 26
  • 4 star values: 50
  • 5 star values: 91

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

Ivy Manning
Recipe by Cooking Light November 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

292 calories; fat 9.3g; saturated fat 1.5g; mono fat 5.5g; poly fat 1.3g; protein 40.9g; carbohydrates 8.8g; fiber 1.7g; cholesterol 99mg; iron 2mg; sodium 599mg; calcium 40mg.
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