Orange Balsamic Chicken With Vegetables (Ww)

• 2 teaspoons olive oil
• 2 shallots, minced
• 1/2 cup orange juice
• 1 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 fennel bulbs, trimmed, halved and cut into 1 1/2 inch slices
• 2 carrots, sliced
• 3/4 cup chicken broth
• 2 teaspoons orange zest, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 7 chicken breasts, boneless and skinless

1. Preheat oven to 350 degrees F. Line large rimmed baking pan with foil.
2. In a large skillet over medium high heat heat the oil and then add shallots and cook for 3-5 minutes, stirring often. Stir in orange juice and thyme and bring to a boil, cook until it is reduced by half (2-5 minutes). Add vinegar and honey and cook another minute. Remove from heat and transfer to a bowl.
3. Wipe out skillet and spray with Pam and set over medium high heat. Add fennel and cook, stirring for 5 minutes or until lightly browned. Stir in carrots and chicken broth, reduce heat, cover and cook until vegetables are tender (10-15 minutes). Remove from heat and stir in orange zest and 1/4 teaspoon salt.
4. Meanwhile place chicken in pan and sprinkle with pepper and remaining salt. Brush with sauce/glaze. Bake until chicken is done (15-20 minutes).
5. Serve chicken with vegables.

olive oil, shallots, orange juice, thyme, balsamic vinegar, honey, fennel bulbs, carrots, chicken broth, orange zest, salt, pepper, chicken breasts

Taken from www.food.com/recipe/orange-balsamic-chicken-with-vegetables-ww-493398 (may not work)