Roast Chicken with Balsamic Bell Peppers adapted from this recipe originally published in Cooking Light.
Here’s what you’ll need:
ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
skinless, boneless chicken breasts
thinly sliced red bell pepper
thinly sliced yellow bell pepper
thinly sliced shallots
sprinkle of rosemary
1 cup chicken broth
1 tablespoon balsamic vinegar
Here’s how to make it:
Preheat oven to 450 degrees.
Heat a large skillet over medium-high heat. Add some oil and swirl it around.
Put together the spice rub – combine ½ teaspoon salt, ¾ teaspoon fennel seeds, ¼ teaspoon black pepper, garlic powder and oregano.
Gently pat a light layer of the spice rub over the chicken and place chicken in the pan.
While the chicken is browning, prepare the peppers and shallots. The original recipe calls for two cups of sliced red pepper to one cup of sliced yellow pepper. I just get one red and one yellow. I like the contrast of the different flavors.
Also, onions are a perfectly good substitute for the shallots, but I do think the shallots are a little more flavorful.
Once the chicken is browned, transfer to a shallow baking dish coated with cooking spray. Bake for 10 minutes in the oven.
Increase the heat to medium-high again and stir in the vinegar, a dash of salt, and ¼ teaspoon pepper. Cook for another 3 minutes, stirring to let the peppers and shallots mixture soak up the flavor.
Serve pepper mixture over chicken. Serve with a side of mashed potatoes. Buon appetito!