Roast Chicken with Balsamic Bell Peppers (with mashed potatoes)

Since I’m on this previously mentioned mission to start cooking some healthy but tasty things, I decided to go ahead and subscribe to Cooking Light magazine.  I have to say, anything I’ve ever made from this magazine has been delicious.  Tonight’s meal was no exception.  Though I didn’t have the exact ingredients called for in the recipe (had to sub cumin for fennel and reduced-fat cream cheese for mascarpone mashed potatoes), it was fantastic!  This was super flavorful and the chicken was so juicy.  It will definitely become a regular in our dinner rotation.  Here is my adaptation of it.

Roast Chicken with Balsamic Bell Peppers
Source:  Cooking Light, January/February 2010

3/4 tsp salt, divided
3/4 tsp ground cumin
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
creole seasoning, to taste
2 boneless, skinless chicken breasts
2 tbsp olive oil, divided
cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 onion, thinly sliced
1.5 tsp chopped fresh rosemary
1 cup chicken broth
1 tbsp balsamic vinegar

Preheat oven to 450.

Heat a large cast iron skillet over medium-high heat.  In a small bowl, combine 1/2 tsp salt, cumin, 1/4 tsp fresh ground black pepper, garlic powder and oregano.  Brush the chicken with some olive oil, then rub the spices into the chicken, coating evenly.  Add 1.5 tsp oil to the pan, allow to heat for a minute then add the chicken.  Cook about 3 minutes on each side, until a beautiful golden color.  Place chicken in a baking dish coated with nonstick cooking spray, and bake for 10-15 minutes, or until chicken is cooked through. 

In the pan, heat the remaining olive oil.  Add the peppers, onion and rosemary, cook about 3 minutes or until softened.  Stir in broth, scraping the pan to get the yummy browned on bits off!  Simmer about 5 minutes, then add the vinegar, 1/4 tsp salt, 1/4 tsp pepper and a sprinkling of creole seasoning.  Cook a few minutes, stirring often.  Serve bell pepper mixture over chicken breasts (over mashed potatoes!).

Mashed Potatoes

1.5 lbs. cubed, peeled russet potatoes
2 cloves garlic, peeled
1/3 cup milk
3 tbsp reduced fat cream cheese
salt and pepper to taste


Bring a large pot of water to a boil.  Add potatoes and garlic and cook until soft enough to stick a fork through.  Drain well.  Transfer the potatoes to a bowl and add milk, cream cheese and seasonings.  Using a masher, mash until it’s your favorite thick potato consistency.  Mix the rest of the way with a spoon. 

Roast Chicken with Balsamic Bell Peppers


One response to “Roast Chicken with Balsamic Bell Peppers (with mashed potatoes)

  1. Chilies is available in plenty of sizes, shapes and degrees of hotness or spiciness. The alot a little more mature the pepper, the hotter it is going to be. A sweet bell pepper measures 0 SHU although a habaneros or scotch bonnet, one with the hottest identified chili peppers, information at around 300,000 SHU. Not sizzling adequate? Then try naga jolokia, the hottest chili around the planet which holds 1.04 million SHU.

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