Roast Chicken with Balsamic Bell Peppers

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.