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
Roast Chicken Breasts with Peppers
Roast Chicken Breasts with Peppers
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
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
- 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.
- 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°.
- Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
- 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.
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