Roasted Chicken with Balsamic Bell Peppers

Pinit

Most of the time, I do the cooking while Herb assists me and takes gorgeous pictures. However, he does occasionally take it upon himself to pick out a recipe and make it himself! He told me a few days ago that he wanted to fix dinner for us, and that I could help if I wanted to, or just kick back and relax.

I thought this would be a good opportunity to switch roles and allow me to play photographer for a little bit! Herb still ended up taking a few pictures – can’t resist, poor guy! We had a lot of fun with the role reversal (though I still prefer taking the head chef position!)

Roasted Chicken with Balsamic Bell Peppers

Adapted from Ivy Manning in Cooking Light Magazine

Recipe Ingredients

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 8 skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 cups thinly sliced red and yellow bell peppers
  • 1-2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

 

Recipe Directions

Preheat your oven to 450 degrees. Chop your bell peppers into strips.

Trim your chicken breast tenders. Heat a large skillet over medium-high heat. In a bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken lightly with olive oil (1-2 teaspoons), then sprinkle the spices on the chicken on both sides.

Add 1-2 teaspoons of olive oil to the skillet and cook chicken about 2-3 minutes on each side until well browned. Spray a casserole dish with olive oil, place browned chicken in the dish, and bake for 10 minutes until chicken is cooked through.

While your chicken is baking, heat another tablespoon of olive oil in the skillet over medium-high heat and saute bell pepper strips and rosemary for about 5 minutes.

Then add chicken broth and stir, cooking for about 5 minutes. Add vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook for an additional 3-5 minutes, stirring frequently.

Serve bell pepper mixture over chicken.

Pinit

 

Overall, we give this dish 4.5 out of 5 herbs! I was very impressed by Mr. Herb’s handiwork. The flavor of the bell peppers and sauce was wonderful, just the right mixture of sweet and savory with the herbs in this recipe. Mmm!

 

Roasted Chicken with Balsamic Bell Peppers
Author: 
 
Ingredients
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 8 skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 cups thinly sliced red and yellow bell peppers
  • 1-2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 450 degrees. Chop the bell peppers into strips.
  2. Trim the chicken breast tenders. Heat a large skillet over medium-high heat.
  3. In a bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano.
  4. Brush chicken lightly with olive oil (1-2 teaspoons), then sprinkle the spices on the chicken on both sides.
  5. Add 1-2 teaspoons of olive oil to the skillet and cook chicken about 2-3 minutes on each side until well browned.
  6. Spray a casserole dish with olive oil, place browned chicken in the dish, and bake for 10 minutes until chicken is cooked through.
  7. While the chicken is baking, heat another tablespoon of olive oil in the skillet over medium-high heat and saute bell pepper strips and rosemary for about 5 minutes.
  8. Then add chicken broth and stir, cooking for about 5 minutes.
  9. Add vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook for an additional 3-5 minutes, stirring frequently.
  10. Serve bell pepper mixture over chicken.

 


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