Its a new year and the perfect opportunity to cook up something tasty and healthy.
Roast Chicken with Balsamic Bell Peppers
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
2 Tbsp olive oil, divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 tsp chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 Tbsp balsamic vinegar
1. Preheat oven to 450 degrees.
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 the pan. Add chicken; cook three minutes or until browned. Turn chicken over; cook one minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots and rosemary; saute three minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer five minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cok three more minutes, stirring frequently. Serve bell pepper mixture over chicken.