Roast Chicken with Balsamic Bell Pepper
Nutrition per serving
| Calories | 795 kcal |
| Protein | 62.3 g |
| Carbs | 24.8 g |
| Fats | 49.2 g |
| Saturated Fat | 7.4 g |
| Monounsaturated Fat | 32.1 g |
| Polyunsaturated Fat | 5.7 g |
| Sugars | 10.3 g |
| Fiber | 4.7 g |
| Sodium | 298 mg |
Ingredients
| Fennel Seed | |
| Garlic Powder | |
| Dried Oregano | |
| Chicken Breast | |
| Olive Oil | |
| Shallots | |
| Fresh Rosemary | |
| Red Bell Pepper (capsicum) | |
| Yellow Bell Pepper (capsicum) | |
| Balsamic Vinegar | |
| Stock, Chicken Home Prepared |
Preparation
1. Preheat the oven to 450F (230C).
2. Slice the shallot into thin slices. Thinly slice the bell peppers.
3. Brush chicken breast with 1 tsp of olive oil.
4. Meanwhile, in a small bowl, combine 1/4 tsp salt, fennel seeds, 1/8 tsp ground black pepper oregano and garlic powder. Mix well to blend.
5. Brush this spice rub all over chicken breast.
Cooking
1. Heat 1 tsp olive oil in a skillet over medium heat. Brown chicken breast in hot oil for about 2 minutes then flip to brown the other side, about 1 minute.
2. Transfer chicken breast in a small baking dish. Set the pan over larger rimmed baking dish and bake chicken for about 20 minutes or until chicken is done.
3. Using the same skillet, heat remaining olive oil over medium heat, then add sliced shallot and rosemary. Saute for about 2 minutes or until shallot is soft. Add sliced bell peppers and stir in chicken broth. Scrape the browned bits sticking to the bottom and sides of the skillet.
4. Reduce the heat to a slow simmer. Cook the sauce over low heat for about 3 minutes.
5. Stir in balsamic vinegar and season with remaining salt and ground black pepper. Cook, while stirring frequently for another 3 minutes.
6. Place roasted chicken breast on a serving plate, top with sauce.