Roast Chicken With Balsamic Bell Peppers

• 3/4 teaspoon salt divided
• 3/4 teaspoon fennel seeds crushed
• 1/2 teaspoon black pepper divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 skinless boneless chicken breasts 6-ounce
• 2 tablespoons olive oil divided
• cooking spray
• 2 cups red bell pepper thinly sliced
• 1 cup yellow bell pepper thinly sliced
• 1/2 cup sliced shallots thinly, about 1 large
• 1 1/2 teaspoons fresh rosemary chopped
• 1 cup fat free less sodium chicken broth
• 1 tablespoon balsamic vinegar

1. 1. Preheat oven to 450u0b0.
2. 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450u0b0 for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

salt, fennel seeds crushed, black pepper, garlic, oregano, chicken breasts, olive oil, cooking spray, red bell pepper, yellow bell pepper, shallots, rosemary, chicken broth, balsamic vinegar

Taken from www.yummly.com/recipe/Roast-Chicken-with-Balsamic-Bell-Peppers-992449 (may not work)