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Roast Chicken With Basalmic Bell Peppers

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“From Cooking Light”

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. Heat a large skillet over medium-high heat.
  3. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
  4. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
  5. Add 1 1/2 teaspoons oil to pan.
  6. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.
  7. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10-20 minutes or until done.
  8. Heat remaining olive oil over medium-high heat.
  9. Add bell peppers, onion, and rosemary; sauté 3 minutes.
  10. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes.
  11. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.
  12. Serve bell pepper mixture over chicken.

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