Balsamic Chicken and Peppers

Are you having a dinner party but want to keep it healthy? This would be the recipe to go for! It looks fancy and colorful and the flavor is great. My only minor complaint was that I thought the amount of shallots and peppers were not enough. Next time I will increase that but I left the original amount here. Other then that, this is awesome. With some cous cous and garlic spinach on the side you will have yourself an awesome meal!

Balsamic Chicken and Peppers

Serves 4

Ingredients:

3/4tsp salt

3/4 fennel seeds

1/2 tsp black pepper

1/4tsp garlic powder

1/4tsp dried oregano

4 boneless, skinless chicken breasts

2tbsp olive oil

2 cups thinly sliced red bell peppers

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2tsp chopped fresh rosemary

1 cup fat free, less-sodium chicken broth

1tbsp balsamic vinegar

Directions:

Preheat oven to 450

Heat a large skillet over medium-high heat. Combine 1/2tsp salt, black pepper, garlic powder and oregano. Brush chicken with 1 1/2 tsp soil and sprinkle spice rub over it. Add 1 1/2 tsp oil to pan. Add chicken, cook 3 minutes or until brown. Turn chicken over and cook 1 minute. Arrange chicken in 7 inch baking dish coated with cooking spray. Bake for 10 minutes or until done.

Heat remaining oil over medium-high heat. Add peppers, shallots, and rosemary. Saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat, simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4tsp salt and 1/4tsp pepper. Cook another 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.