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Roast Chicken with Balsamic Bell Peppers

Ingredient list

Ingredients for Servings

0,75tspsalt, divided
0,75tspfennel seeds, crushed
0,50tspblack pepper, divided
0,25tspgarlic powder
0,25tspdried oregano
46 ounceskinless, boneless chicken breasts
2Tbspolive oil, divided
-Cooking spray
2cupsthinly sliced red bell pepper
1cupthinly sliced yellow bell pepper
0,50cupthinly sliced shallots (about 1 large)
1,50tspschopped fresh rosemary
1cupfat-free, less-sodium chicken broth
1Tbspbalsamic 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.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    29 November -0001
  • Read


Since the Nutrition Information is not known for this recipe, please adjust the ingredients to meet your specific dietary restrictions for fat, sugar and s