Roast Chicken with Balsamic Bell Peppers


teaspoon salt, divided
¾teaspoon fennel seeds, crushed
½teaspoon freshly ground black pepper, divided
¼teaspoon garlic powder
¼teaspoon dried oregano
4(6-ounce) skinless, boneless chicken breasts
2tablespoons olive oil, divided
Cooking spray
2cups thinly sliced red bell pepper
1cup thinly sliced yellow bell pepper
½cup thinly sliced shallots (about 1 large)
teaspoons chopped fresh rosemary
1cup fat-free, less-sodium chicken broth
1tablespoon 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.