Balsamic Roast Chicken with Bell Peppers
Ingredients
Sea Salt (optional)
Black Pepper, freshly ground (optional)
¾ teaspoon Fennel Seeds, crushed
¼ teaspoon Garlic Powder
¼ teaspoon Oregano, dried
4 (4-6 ounces each) skinless, boneless Organic Chicken Breasts
6 tablespoons Cold-Pressed Olive Oil, divided
1 large Shallot, thinly sliced
2 teaspoons Fresh Rosemary, chopped
2 medium Organic Red Bell Peppers, thinly sliced
1 Organic Yellow Bell Pepper, thinly sliced
1 cup Organic Chicken Broth
1 tablespoon Balsamic Vinegar
Directions
1. Preheat oven to 450 degrees
2. Combine ½ teaspoon salt, ¼ teaspoon pepper, fennel seeds, garlic powder and oregano
3. Brush chicken with 2 teaspoons oil and sprinkle spice rub over chicken
4. Heat a large skillet over medium-high heat, and add 2 teaspoons olive oil
5. Add chicken and cook 3 minutes or until browned
6. Turn each piece and cook 1 minute more
7. Remove chicken from pan and arrange in a large baking dish
8. Bake for 15-20 minutes, or until fully cooked
9. Meanwhile, heat remaining oil over medium-high heat in the same skillet used to brown the chicken (do not wash it first)
10. When pan is hot, add shallots and rosemary and sauté for 3-5 minutes, or until shallots are translucent
11. Add peppers and stir in broth, scraping pan to loosen the brown bits
12. Reduce heat to simmer 5 minutes
13. Add vinegar and season with sea salt and pepper
14. Cook 3 minutes more, stirring frequently
15. Serve sauce over chicken