Roast Chicken with Balsamic Bell Peppers

Ingredients

• 3/4  teaspoon  salt, divided

• 3/4  teaspoon  fennel seeds, crushed

• 1/2  teaspoon  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. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat.

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

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

5. Add 1 1/2 teaspoons oil to pan.

6. 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.

7. Bake at 450° for 10 minutes or until done.

8. Heat remaining olive oil over medium-high heat.

9. Add bell peppers, shallots, and rosemary; sauté 3 minutes.

10. Stir in broth, scraping pan to loosen browned bits.

11. Reduce heat; simmer 5 minutes.

12. Increase heat to medium-high.

13. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.

14. Serve bell pepper mixture over chicken.