Categories: Main Dish
Ingredients
- 3/4 teaspoon sea salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 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 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Directions
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Preheat oven to 450°.
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Heat a large skillet over medium-high heat. Combine 1/2 teaspoon sea salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
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Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
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Add 1 1/2 teaspoons oil to pan.
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Add chicken; cook 3 minutes or until browned.
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Turn chicken over; cook 1 minute.
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Arrange chicken in an 11 × 7–inch baking dish coated with cooking spray.
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Bake at 450° for 10 minutes or until done.
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Heat remaining olive oil over medium-high heat.
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Add bell peppers, shallots, and rosemary; sauté 3 minutes.
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Stir in broth, scraping pan to loosen browned bits.
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Reduce heat; simmer 5 minutes.
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Increase heat to medium-high.
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Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.
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Serve bell pepper mixture over chicken.