Roasted Chicken with Balsamic Bell Peppers

I'm thinking about trying this new recipe from Cooking Light.

Total: 40 minutes
Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

Ingredients:

3/4  teaspoon  salt, divided

3/4  teaspoon  fennel seeds, crushed

1/2  teaspoon  black pepper, divided

1/4  teaspoon  garlic powder

1/4  teaspoon  dried oregano

4  (6-ounce) skinless, boneless chicken breasts

2  tablespoons  olive oil, divided

Cooking spray

2  cups  thinly sliced red bell pepper

1  cup  thinly sliced yellow bell pepper

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

1 1/2  teaspoons  chopped fresh rosemary

1  cup  fat-free, less-sodium chicken broth

1  tablespoon  balsamic vinegar

Preparation:

1. Preheat oven to 450°.

2. 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.

3. 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.

Nutritional Information:

Calories: 282

Fat: 11g (sat 2.1g,mono 6.4g,poly 1.7g)

Protein: 35.9g

Carbohydrate: 8.8g

Fiber: 1.9g

Cholesterol: 94mg

Iron: 2mg

Sodium: 644mg

Calcium: 38mg