Recipes

Roasted Chicken with Balsamic Bell Peppers
From: www.paleoplan.com/2011/02-01/roast-chicken-with-balsamic-bell-peppers/
3/4 tsp. salt, divided
3/4 tsp. fennel seeds, crushed
1/2 tsp. pepper, divided
1/4 tsp garlic powder
1/4 tsp. dried oregano
4 (4 oz each) skinless, boneless chicken breasts
2 Tbsp. olive oil, divided
2 c. thinly sliced red bell pepper
1 c. thinly sliced yellow bell pepper
1/2 c. thinly sliced shallots (about 1 large)
1 1/2 tsp fresh rosemary, chopped
1 c. fat free low sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions
Preheat oven to 450 degrees. Combine 1/2 tsp. salt, fennel seeds, 1/4 tsp. black pepper, garlic powder and oregano. Brush chicken with 1 1/2 tsp. oil; sprinkle spice rub over chicken. Add 1 1/2 tsp. oil to large skillet. Heat over med-high heat. Add chicken, cook 3 min or until browned. Turn, cook 1 min. Arrange chicken on a 11x7" baking dish coated with cooking spray. Bake at 450 for 10 min or done.
Heat remaining oil over med-high heat in a large skillet. Add peppers, shallots and rosemary, saute 3 min. Stir in broth, scraping pan to loosen brown bits. Reduce heat and simmer 5 minutes. Increase heat and add vinegar, 1/4 tsp salt and 1/4 tsp. pepper. Cook 3 min, stirring frequently.
Serve sauce over chicken.