Balsamic Chicken with Leeks and Peppers
- Total Time
This Italian main meal hails from our UK site. Roasting the vegetables helps to bring out their natural sweetness.
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 oil2 tsp
rosemary sprig2 item(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
uncooked boneless skinless chicken breast(s)1 ¼ pound(s), four 6 oz pieces
balsamic vinegar1 Tbsp
- Preheat oven to 375°F.
- Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper.
- Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.
- Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.