Roast Chicken with Balsamic Peppers
Servings 4
Equipment
- Ovenproof Skillet or Cast Iron Skillet
Ingredients
- ¾ tsp fennel seeds crushed
- ½ tsp freshly ground black pepper divided
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- Sea salt and freshly cracked pepper to taste
- 2 skinless boneless chicken breasts
- Cooking spray
- 1 tbsp olive oil divided
- 2 cups red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- ½ cup sweet yellow onion thinly sliced
- ½ cup chicken broth
- 1 tbsp balsamic vinegar
- Fresh parsley chopped
Instructions
- Preheat oven to 450 degrees.
- Heat a large OVENPROOF skillet or cast iron skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice dry rub evenly over both sides of the chicken.
- Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.
- Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté for 3 minutes. Stir in broth, scraping the pan to loosen browned bits. Reduce heat; simmer for 5 minutes.
- Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook for 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!