Roast Chicken with Balsamic Peppers

INGREDIENTS:

3/4 tsp fennel seeds, crushed 1/2 tsp freshly ground black pepper, divided 1/4 tsp garlic powder 1/4 tsp dried oregano Sea salt and freshly cracked pepper, to taste 2 skinless, boneless chicken breasts Cooking spray 1 tbsp olive oil (divided) 2 cups red bell pepper, thinly sliced 1 cup yellow bell pepper, thinly sliced 1/2 cup sweet yellow onion, thinly sliced 1/2 cup chicken broth 1 tbsp balsamic vinegar Fresh parsley, chopped

DIRECTIONS:

Preheat oven to 450 degrees.

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; 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 then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!

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