Every now and then I enjoy a real nice healthy meal. Something that is pleasing to the palate but doesn’t require to much work. I know you are like that too!
Well, I was searching the Internet the other day and ran across this recipe from Cooking Light. I figured that was a good way to start with a lite meal. I even had all of the ingredients except for the shallots at home. It can’t get much better than that! Dinner went even faster because Shaun was home earlier than usual and he was able to help me cut up all the vegetables. Other than that it’s basically a waiting game for the chicken to be done in the oven. I love these type of meals because I feel like I can go do other things instead of having to wait around in the kitchen twirling my fingers. Yes, I may have been busy on Pinterest and Instagram but they are worth it.
What is you favorite healthy and quick meal?
Roast Chicken with Balsamic Bell Peppers
4 chicken breasts, skinless and boneless
2 Tbsp olive oil
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 cup shallots, thinly sliced
1/4 lg onion, thinly sliced
1 1/2 tsp fresh rosemary, chopped
1 cup chicken broth
1 1/2 Tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
For the Rub
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
1/8 tsp onion powder
Preheat oven to 450 degrees.
In small bowl combine all the ingredients for the chicken rub. Pour 1 Tbsp of olive oil into a bowl and brush the oil over each chicken breast. Sprinkle the rub over all sides of the chicken.
Heat a skillet over medium/high heat and add 1 Tbsp of olive oil. Place the chicken into the skillet and cook for 4 minutes. Turn the chicken over and cook for 3 minutes. Place in a casserole dish that has been sprayed with cooking spray. Bake in the oven for 20 minutes or until chicken is done. (Times may vary due to the size of the chicken breasts.)
Add the bell peppers, shallots, onion and rosemary to the skillet and cook for 5 minutes. Add the chicken broth and lower the heat to a simmer for 5 minutes. Add the balsamic vinegar, salt and pepper to the skillet and bring the heat back to medium for 6 minutes.
Top the chicken with the bell pepper mixture and a little bit of the sauce.
Adapted from Cooking Light, November 2012 anniversary issue.All images and text © .