Roast Chicken with Balsamic Bell Peppers

adapted from "Cooking Light"



¼ tsp. each salt, pepper, garlic powder and oregano

4 ( 4 oz) boneless, skinless chicken breast halves

2 T. olive oil, divided

1 green bell pepper, sliced thinly

1 red bell pepper, sliced thinly

½ c. thinly sliced onion

1 c. fat free chicken broth

1 T. balsamic vinegar



Preheat oven to 450.

Heat a large skillet over medium heat. Add 1-½ tsp.  oil. Brush chicken lightly with 1-½ tsp. olive oil. Mix spices together and sprinkle over chicken. Add chicken to pan and brown for 3 minutes on one side. Turn and brown for 2 minutes on the other side. Place in a baking dish coated with cooking spray and bake 10-15 minutes or until chicken is cooked through.

Meanwhile, add remaining olive oil to pan. Cook peppers and onions until tender. Add chicken broth. Reduce heat to simmer and cook 5 minutes or until broth reduces. Add salt and pepper to taste. Stir in 1 T. balsamic vinegar. Cook 3 minutes, stirring frequently.

Serve pepper mixture over chicken.