Balsamic Chicken with Leeks and Peppers
- Total Time
- 0:46
- Prep
- 0:16
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
This Italian main meal hails from our UK site. Roasting the vegetables helps to bring out their natural sweetness.
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uncooked onion(s)1 medium, cut into wedges
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uncooked leek(s)2 medium, trimmed and sliced
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sweet red pepper(s)1 medium, sliced in half, stem and seeds removed
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yellow pepper(s)1 medium, sliced in half, stem and seeds removed
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olive oil2 tsp
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rosemary sprig2 item(s)
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table salt⅛ tsp, or to taste
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black pepper⅛ tsp, or to taste
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uncooked boneless skinless chicken breast(s)1 ¼ pound(s), four 6 oz pieces
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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.