Roast Chicken with Balsamic Bell Peppers

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Roast Chicken with Balsamic Bell Peppers

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 224

carbohydrate 11g

protein 28g

fat 9g


  • 1 teaspoon(s) sea salt (optional)
  • 1 teaspoon(s) black pepper freshly ground
  • 3/4 teaspoon(s) fennel seed crushed
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) oregano, dried
  • 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
  • 6 tablespoon(s) olive oil divided
  • 1 large shallot(s) thinly sliced
  • 2 teaspoon(s) rosemary, fresh chopped
  • 2 medium bell pepper(s), red thinly sliced
  • 1 medium bell pepper(s), yellow thinly sliced
  • 1 cup(s) chicken broth
  • 1 tablespoon(s) balsamic vinegar


  1. Preheat oven to 450 F.
  2. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon freshly ground black pepper, garlic powder and oregano.
  3. Brush chicken with 2 teaspoon oil, and sprinkle spice rub over chicken.
  4. Heat a large skillet over med-high heat, and add 2 teaspoon 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.


  1. 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. I really enjoyed this meal. It was really tasty. Even though I switched the shallots for green onions, it still came out great!

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