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Roast Chicken 14

Roast Chicken 14 is built on Red Bell Pepper, Garlic Crushed, Ground Pepper, Salt, and Low Sodium Chicken Broth. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3/4 cup
• 2 clove
• 1/2 tsp
• 1/4 tsp
• 2/3 cup

Method (preview)

1. 1

   Combine first 8 ingredients in a bowl; toss well, and set aside.

2. 2

   Combine sage and next 3 ingredients; rub over both sides of chicken breasts.

3. 3

   Coat a large ovenproof skillet with cooking spray; add 1-1/2 teaspoons oil, and place over medium-high heat until hot.

4. 4

   Add chicken breasts; cook 1 minute on each side or until browned.

5. 5

   Remove chicken breasts from skillet, and set aside.

6. 6

   Remove skillet from heat.

7. 7

   Add vegetable mixture to skillet; stir well.

8. 8

   Return chicken breasts to skillet, nestling them into vegetables; bake, uncovered, at 450 deg for 20 minutes.

9. 9

   Remove chicken breasts from skillet; stir vegetables, scraping bottom of skillet to loosen browned bits.

10. 10

    Return chicken breasts to skillet; reduce oven temperature to 375 deg, and bake an additional 15 minutes.

11. 11

    Place 1 chicken breast half and 1-1/3 cups vegetable mixture on each of 2 serving plates.

12. 12

    Add chicken broth to skillet; bring to a boil over high heat, and cook 1 minute, scraping bottom of skillet to loosen browned bits.

13. 13

    Spoon 3 tablespoons sauce over each serving.

14. 14

    Garnish with rosemary, if desired.