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Balsamic Chicken with Leeks and Peppers

Total Time
46 min
Prep
16 min
Cook
30 min
Serves
4
Difficulty
Easy
This Italian main meal hails from our UK site. Roasting the vegetables helps to bring out their natural sweetness.
Ingredients

uncooked onion(s)

1 medium, cut into wedges

uncooked leek(s)

2 medium, trimmed and sliced

sweet red pepper(s)

1 medium, sliced in half, stem and seeds removed

yellow pepper(s)

1 medium, sliced in half, stem and seeds removed

olive oil

2 tsp

rosemary sprig

2 item(s)

table salt

tsp, or to taste

black pepper

tsp, or to taste

uncooked boneless skinless chicken breast(s)

1¼ pound(s), four 6 oz pieces

balsamic vinegar

1 Tbsp

Instructions

  1. Preheat oven to 375°F.
  2. Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper.
  3. Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.
  4. Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.

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