Roast Chicken with Balsamic Bell Peppers Recipe

Ingredients Needed:

• freshly ground black pepper
• 3/4 tsp of crushed fennel seeds
• 1 thinly sliced large shallot
• 1 Tbs of balsamic vinegar
• 4 boneless and skinless chicken breasts (about 4-6oz each)
• 1 thinly sliced yellow bell pepper 
• 1/4 tsp of fresh garlic powder
• 2 medium thinly sliced red bell peppers
• 2 tsp of freshly chopped rosemary
• 6 Tbs of divided olive oil
• 1 cup chicken broth
• 1/4 tsp of dried oregano
• fresh ground black pepper
• optional pinch of sea salt
• Creates two servings

Cooking Directions:

1. First, preheat your oven to 450 degrees F.

2. Next, combine and mix the fennel seeds, garlic powder, 1/4 tsp of fresh ground pepper, oregano, and 1/2 tsp of sea salt.

3. Now, take 2 tsp of olive oil and brush it over the chicken. Then sprinkle spice rub over the oiled chicken.

4. Take a large skillet and heat it over medium-high heat. Coat it with 2 tsp of olive oil.

5. Once the skillet is hot, add your chicken and cook 3 minutes on each side until it is browned. Turn over each piece once and cook for 1 more minute.

6. After they have finished cooking in the pan, place the chicken into a large baking dish. Place the dish into the oven and bake it for 15-20 minutes until it is fully cooked.

7. While the chicken bakes, place the remaining olive oil into the same large skillet used for the chicken. Keep the heat on medium-high and do not wash the skillet.

8. Once the pan is hot enough, throw in your rosemary, and saute them for 4-5 minutes. When the shallots are translucent, they are ready.

9. Stir in your broth and add the peppers. Scrape the pan and it will loosen up the brown bits.

10. Lastly, reduce the heat and let it simmer for about 5 more minutes. Now you can season your sauce with fresh ground pepper and/or sea salt, stirring in vinegar as well. Stir your sauce frequently and let it cook for about 3 more minutes.

11. Finally, serve your chicken with the sauce on top.

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