Roast Chicken with Balsamic Bell Peppers

Name: Roast Chicken with Balsamic Bell Peppers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 teaspoons freshly ground black pepper, divided; 237 milliliters fat-free, less-sodium chicken broth; 1 teaspoons fennel seeds, crushed; 2 teaspoons chopped fresh rosemary; 0 teaspoons garlic powder; 2 Tbsps olive oil, divided; 0 teaspoons dried oregano; 473 milliliters thinly sliced red bell pepper; 1 teaspoons salt, divided; 118 milliliters thinly sliced shallots (about 1 large); 680 grams skinless, boneless chicken breasts; 237 milliliters thinly sliced yellow bell pepper

You can never have too many main course recipes, so give Roast Chicken with Balsamic Bell Peppers a try. This recipe serves 4. One serving contains 299 calories, 38g of protein, and 12g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up olive oil, pepper, rosemary, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat oven to 45

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Oven

Heat a large skillet over medium-high heat.

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Frying Pan

Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.

Ingredients you will need

Garlic Powder

Black Pepper

Fennel Seeds

Oregano

Salt

Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

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Dry Seasoning Rub

Whole Chicken

Cooking Oil

Add 1 1/2 teaspoons oil to pan.

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Cooking Oil

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Frying Pan

Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7inch baking dish coated with cooking spray.

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Cooking Spray

Whole Chicken

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Baking Pan

Bake at 450 for 10 minutes or until done.

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Oven

Heat remaining olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Add bell peppers, shallots, and rosemary; saut 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.

Ingredients you will need

Bell Pepper