Paleo Plan

Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 45 minutes 

Ingredients

  • sea salt (optional)
  • freshly ground black pepper
  • 3/4 tsp fennel seeds, crushed
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 4 (4-6 oz each) skinless, boneless chicken breasts
  • 6 Tbs olive oil, divided
  • 1 large shallot, thinly sliced
  • 2 tsp fresh rosemary, chopped
  • 2 medium red bell peppers, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup chicken broth
  • 1 Tbs balsamic vinegar

Instructions

  1. Preheat oven to 450℉.
  2.  Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
  3. Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken.
  4. Heat a large skillet over med-high heat, and add 2 tsp olive oil.
  5. Add chicken and cook 3 minutes or until browned.  Turn each piece and cook 1 minute more.
  6. Remove chicken from pan and arrange in a large baking dish.  Bake for 15-20 minutes, or until fully cooked.
  7. Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
  8. When pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent.
  9. Add peppers, and stir in broth, scraping pan to loosen brown bits.
  10. Reduce heat and simmer 5 minutes.  Add vinegar and season with sea salt and freshly ground black pepper.  Cook 3 minutes more, stirring frequently.
  11. Serve sauce over chicken.

4 Comments

  1. Saracolette

    One of my favorites so far. The chicken came out very juicy and flavorful. I have loved every recipe I have made on this website so far. It makes the Paleo lifestyle super easy!

  2. Thank you for the great recipe! The sauce is incredible and the chicken came out much juicier than it does when I grill it. I was starting to get bored of making the same old meals all the time, but this recipe really revitalized my commitment to eating paleo! It went great with grilled asparagus too (drizzle with olive oil, balsamic vinegar, and pepper before grilling for a few min). Yummy!

  3. I hadn’t cooked with fennel seeds before but found them easily in the bulk spices section at Whole Foods Market. After browning the chicken breasts in a pan on medium heat, I baked them in a baking dish in my toaster oven. My chicken breasts were huge, and I made a double batch, so the cooking time in the oven was maybe 10 or 15 minutes longer. Came out juicy and tasty.

  4. This was delicious!

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