Roast Chicken with Balsamic Bell Peppers
Ingredients
3/4
teaspoon
fennel seeds, crushed
1/2
teaspoon
freshly ground black pepper, divided
1/4
teaspoon
Garlic powder
1/4
teaspoon
dried oregano
16
oz
(Four 4-ounce) skinless, boneless chicken breasts
2
tablespoon
olive oil, divided
Cooking spray
2
cups
thinly sliced red bell pepper
1
cup
thinly sliced yellow bell pepper
1/2
cup
thinly sliced shallots (about 1 large)
1 1/2
teaspoons
chopped fresh rosemary
1
cup
no salt added chicken broth
1
tablespoon
balsamic vinegar