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Roast Chicken with Balsamic Bell Peppers
SWILLIAMS9339514Ingredients
40Minutes
260Calories
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Description
From Cookinglight.com 2010
Ingredients
US|METRIC
4 SERVINGS
- 3/4 tsp. salt (divided)
- 3/4 tsp. fennel seeds (crushed)
- 1/2 tsp. black pepper (divided)
- 1/4 tsp. garlic powder
- 1/4 tsp. dried oregano
- 4 skinless boneless chicken breasts (6-ounce)
- 2 Tbsp. olive oil (divided)
- cooking spray
- 2 cups red bell pepper (thinly sliced)
- 1 cup yellow bell pepper (thinly sliced)
- 1/2 cup sliced shallots (thinly, about 1 large)
- 1 1/2 tsp. fresh rosemary (chopped)
- 1 cup fat free less sodium chicken broth
- 1 Tbsp. balsamic vinegar
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Directions
- 1. Preheat oven to 450°.
- 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. 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. Bake at 450° for 10 minutes or until done.
- Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 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. Serve bell pepper mixture over chicken.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol75mg25% |
Sodium610mg25% |
Potassium810mg23% |
Protein28g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A50% |
Vitamin C280% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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