Balsamic chicken with leeks and peppers
1
Points®
Total time: 46 min • Prep: 16 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You'll love this easy chicken recipe that takes just about 45 minutes to throw together. You only need one pan to make it, which makes cleanup amazingly quick. Feel free to serve with rice or quinoa alongside to complete the meal. To make the recipe, simply toss the onions, leeks, red peppers, and yellow peppers in a pan, arrange rosemary and chicken breasts over, and sprinkle with balsamic vinegar. Stick the pan in the oven and it's basically set it and forget it. Roasting the vegetables helps to bring out their natural sweetness, and the balsamic vinegar helps tie everything together.
Ingredients
Onion
1 medium, cut into wedges
Uncooked leeks
2 medium, trimmed and sliced
Red bell pepper
1 medium, sliced in half, stem and seeds removed
Yellow bell pepper
1 medium, sliced in half, stem and seeds removed
Olive oil
2 tsp
Rosemary sprig
2 item(s)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Uncooked skinless boneless chicken breast
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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