Roasted Chicken Breast w/ Balsamic Bell Peppers

I recently went back to work, and with that, I went back to my favorite easy, healthy and delicious weeknight dinner favorites.  I got home at 6PM, unloaded groceries and had dinner on the table by 6:45.  Enjoy!!

Ingredients:

¾ tsp.       Salt, divided
¾ tsp. Fennel seeds, crushed
½ tsp. Black Pepper, divided
¼ tsp. Garlic Powder
¼ tsp. Dried Oregano
4 (6oz.) Chicken Breasts, boneless,
                 skinless
2 Tbsp. Olive Oil, divided
Cooking Spray
2 Medium Red Bell Peppers, sliced
1 Medium Green, Yellow or Orange (I mix it up, you can choose your favorite)
½ c. Shallots, thinly sliced
1 Tbsp.    Fresh Rosemary, chopped
1 c. Fat-Free, Low Sodium Chicken Broth
2 Tbsp. Balsamic Vinegar

Directions:

1. Preheat oven to 450F

2. Heat a large skillet over medium-high heat.  Combine ½ teaspoon salt, fennel seeds, ¼ teaspoon black pepper, garlic powder, and oregano.  Brush chicken with 1 ½ teaspoons oil; sprinkle spice rub over chicken.  Add 1 ½ teaspoons oil to pan.  Add chicken; cook 3 minutes or until browned.  Turn chicken over; cook 1 minute.  Arrange chicken in a baking dish coated with cooking spray.  Bake at 450F for 10 minutes or until done.

3. 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, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 3 minutes, stirring frequently.  

Serve bell pepper mixture over chicken.

Tonight we did a lower carb version and I served this over fresh Baby Spinach. The remaining balsamic sauce slightly wilts the spinach as you top it with the Chicken and Peppers which is delicious!

We have also enjoyed this dish over couscous and brown rice.