Saturday, July 3, 2010

Roast Chicken with Balsamic Bell Peppers

We just got back from Alaska, and even though we had some great food on our trip, like the “Elks Crossing” specialty wood stone brick oven pizza made with homemade elk meatballs from Prospectors Pizzeria and Alehouse in Denali, I was ready to come home and make some healthy dinners. This dish highlights Italian flavors like oregano, balsamic and fennel. The recipe does not call for a lot of balsamic so I highly suggest using a high quality one. My in-laws brought us back some amazing balsamics from Napa valley. I used an 18 year old pomegranate-balsamic for this recipe and the peppers were amazing. Anything with this balsamic is amazing. It is so good I can just sip on it.

I served the roasted chicken and balsamic peppers over mashed Yukon Gold potatoes. I made the potatoes with plain yogurt and a little bit of horseradish. The potatoes had a slight tang which was perfect to cut the sweetness of the balsamic.


Serves 4

  • 3/4 teaspoon 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 (I used two whole, on the bone chicken breasts with skin)
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper (I had to use green)
  • 1/2 cup thinly sliced shallots (about 1 large) (I used half of a sweet onion)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar


1. Preheat oven to 450°.

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 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.

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, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Recipe from Cooking Light

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