Wednesday, June 20, 2012

Chicken with Balsamic Peppers

Well, today it’s 97 degrees in NYC!  It’s also the first day of summer.  Yep, so I’m expecting a brutal one this year.  Heat (above 90) and I don’t mix…at all!  But bell peppers and chicken do.  Bell peppers thrive during the summer and this dish uses them in a way that everyone is sure to love. 

I saw this recipe in Cooking Light last year and absolutely had to try it.  I made a few of my own modifications but the combination of flavors in this dish is amazing. The chicken is seasoned with a spice rub that features the use of fennel seed.  Fennel seed has an anise taste, which is reminiscent of black licorice.  Many people may find black licorice unappealing but a subtle anise addition just adds a little zing to the dish and is seriously AMAZING!  Hubby was hmmm-ing and ahhh-ing the whole time J

Chicken with Balsamic Peppers

¾ tsp salt, divided
¾ tsp fennel seeds, crushed
½ tsp black pepper, divided
¼ tsp garlic powder
¼ tsp Italian seasoning (dried herbs)
4 skinless, boneless chicken breasts
2 tbsp EVOO, divided
cooking spray
1c thinly sliced red bell pepper
1c thinly sliced orange bell pepper
1c thinly sliced yellow bell pepper
½ c thinly sliced shallots (about 1 large)
1 ½ tsp chopped fresh rosemary
2 tbsp balsamic vinegar

Heat a large skillet over medium-high heat.  Combine ½ tsp salt, fennel seeds, ¼ tsp black pepper, garlic powder, and oregano.  Brush chicken w/ 1 ½ tsp oil; sprinkle spice rub over chicken.  Add 1 ½ tsp oil to pan.  Add chicken and cook thoroughly, 5-7 minutes on each side, or until juices run clear.

Heat remaining EVOO over medium-high heat.  Add bell peppers, shallots, and rosemary; sauté 3 mins.  Increase heat to medium-high.  Stir in vinegar, ¼ tsp salt, ¼ tsp pepper.  Cook 3 mins, stirring frequently.  Serve bell pepper mixture over chicken.  

This is great served with mashed potatoes and a green veggie!

Tip: Purchase a digital meat thermometer.  It’s a lifesaver!  Chicken can be difficult to judge if you don’t have as much experience cooking it.  To use, place the probe in the thickest part of the breast and cook until the temperature reads 165F.  Remove immediately and let rest for a bit so that the juices reabsorb into the meat and don’t run all over your plate J.


  1. Love the blog! Noticed you had brussel sprouts on the plate.. how did you cook them? I hated them as a kid but I keep hearing how good they are!

    1. the B-sprouts were in-freakin-sane...i know that doesn't tell you how she cooked them...but wow they were good...

    2. Hey Veronica!!! Brussel sprouts are super easy. You can either saute them or roast them. Sauteing is quicker though :) I toss the brussel sprouts in olive oil, garlic salt, and pepper. Then I put a bit of olive oil in a skillet and add the seasoned brussel sprouts to the pan. Once they start to brown, I add a little water (2-3 tbsp maybe?) to soften them up and cook until they have browned nicely and are still somewhat crisp on the inside.

  2. I love this post!! The chicken looks amazing!!