Tuesday, December 18, 2012

Roast Chicken with Balsamic Bell Peppers

Fast, easy, moist and juicy...this dish is sure to please!

serves 4 (1 breast half and about 1/2 c. pepper mixture = 7 points +)

  • salt and pepper to taste
  • 1/4 tsp. garlic powder
  • 1/4 tsp. oregano
  • 4 ( 6 oz. boneless, skinless chicken breasts)
  • 2 T. olive oil, divided
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 c. thinly sliced, onion
  • 1 c. fat-free chicken broth
  • 1 T. balsamic vinegar

Preheat oven to 450.
Heat a large cast iron or nonstick skillet over medium-high heat,
Combine salt, pepper, garlic powder and oregano in a dish.
Brush chicken with 1-1/2 tsp. olive oil ( both sides). Sprinkle with salt mixture.
Add 1-1/2 tsp. oil to the pan and swirl to coat. Add chicken; cook for 3 minutes on one side. Turn and cook for 1 more minute.
Remove chicken and place in a baking dish coated with cooking spray.
Cook in the oven for 10 minutes or until cooked through.

Meanwhile add remaining 1 T. oil to the skillet. Cook peppers and onions about 3-4 minutes. Add chicken broth to pan, scraping any browned bits. Reduce heat and simmer for 5 minutes. Stir in vinegar and salt and pepper to taste. Cook for 3 minutes.
Serve pepper mixture over chicken.

adapted from "Cooking Light"

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