Balsamic Roasted Chicken with Bell Peppers

May 16, 2013

(phase 1-4) serves 4

1 tsp sea salt, divided
3/4 tsp fennel seeds crushed
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
4 skinless, boneless chicken breasts
Olive oil Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 1/2 tsps chopped fresh rosemary
1 cup water
1 tbsp vinegar
2 tbsp Walden Farms balsamic dressing

Preheat oven to 450°.
Heat a large non-stick skillet over medium heat. Combine 1/2 teaspoon sea salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.Spray chicken with olive oil cooking spray; 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.
Spray olive oil cooking spray in the same non-stick skillet you used for the chicken, on medium heat. Add bell peppers, and rosemary; sauté 3 minutes. Stir in water, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Stir in vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

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