Wednesday, February 16, 2011

Roast Chicken with Balsamic Bell Peppers

adapted from "Cooking Light"
serves 4 ( 5 points + )

¼ tsp. each salt, pepper, garlic powder and oregano
4 ( 4 oz) boneless, skinless chicken breast halves
2 T. olive oil, divided
1 green bell pepper, sliced thinly
1 red bell pepper, sliced thinly
½ c. thinly sliced onion
1 c. fat free chicken broth
1 T. balsamic vinegar

Preheat oven to 450.
Heat a large skillet over medium heat. Add 1-½ tsp.  oil. Brush chicken lightly with 1-½ tsp. olive oil. Mix spices together and sprinkle over chicken. Add chicken to pan and brown for 3 minutes on one side. Turn and brown for 2 minutes on the other side. Place in a baking dish coated with cooking spray and bake 10-15 minutes or until chicken is cooked through.
Meanwhile, add remaining olive oil to pan. Cook peppers and onions until tender. Add chicken broth. Reduce heat to simmer and cook 5 minutes or until broth reduces. Add salt and pepper to taste. Stir in 1 T. balsamic vinegar. Cook 3 minutes, stirring frequently.

Serve pepper mixture over chicken.

1 comment:

  1. I made this the other night and everyone loved it! DH had his leftover and said that it was really good reheated! This is definitely going into our meal rotation!


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