Roast Chicken with Balsamic Bell Peppers

Here's a yummy one for ya!

Roast Chicken with Balsamic Bell Peppers

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source: Cooking Light

Ingredients:

3/4 tsp salt, divided

3/4 tsp fennel seed, crushed

1/2 tsp black pepper, divided

1/4 tsp garlic powder

1/4 tsp dried oregano

4 (6 oz) boneless, skinless chicken breasts

2 Tbsp olive oil, divided

Cooking spray

1 thinly sliced red bell pepper
1 thinly sliced orange bell pepper

1 thinly sliced yellow bell pepper

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

1 1/2 tsp chopped fresh rosemary

1 cup reduced sodium chicken broth

1 Tbsp balsamic vinegar

Preheat oven to 450

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.

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.

I also made this recipe for mascarpone mashed potatoes and they were good, too:

Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with ­water. Bring to a boil; reduce heat, and ­simmer 15 minutes or until tender. Drain; return to pan. Add 1⁄3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.

This was good, healthy and the peppers were extra delicious. The chicken was very moist, too.

Yum!!

I'm linking this up to Tasty Tuesdays!