Photo of Balsamic roasted chicken by WW

Balsamic roasted chicken

1 - 3
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Whole breast fillets are roasted with peppers and onions, in a sticky balsamic vinegar sauce.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

600 g


1 medium, thick slices

Red pepper(s)

2 medium, deseeded and cut into strips

Green Pepper(s)

1 medium, deseeded and cut into strips


2 clove(s), crushed

Balsamic vinegar

4 tablespoons

Chicken stock cube(s)

¼ cube(s), to make 100ml

Oregano, fresh

1 tablespoons, chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and mist a roasting tin with cooking spray. Put the chicken breasts in the tin and season.
  2. Mist a large nonstick frying pan with cooking spray and stir-fry the onion for a few minutes, adding a little water if it starts to stick, until softened. Add the peppers and garlic, stir-fry for a further minute, then add to the roasting tin.
  3. Drizzle the vinegar and stock over the chicken and veg, and sprinkle over the oregano. Roast for 20 minutes or until the chicken is cooked through. Halfway through the cooking time, spoon some of the sauce over the chicken breasts.


Cook 60g dried pasta, such as fusilli or penne, per person, for an additional 6 SmartPoints per serving.