Roast Chicken Breasts with Peppers

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida

Ingredients

  • 3/4 teaspoon fennel seed, crushed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 1 large sweet red pepper, thinly sliced
  • 1 medium sweet yellow pepper, thinly sliced
  • 4 shallots, thinly sliced
  • 1 cup chicken broth
  • 1-1/2 teaspoons minced fresh rosemary
  • 1 tablespoon balsamic vinegar

Directions

  1. In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.
  2. In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°.
  3. Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
  4. Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Nutrition Facts

1 chicken breast with 2/3 cup peppers: 267 calories, 9g fat (2g saturated fat), 80mg cholesterol, 765mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida
Recipe Creator

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