Balsamic peppers and roasted chicken

How many of us have already broken our New Years promises to eat healthier and exercise??? Well keep trying if you have. And to help you out on the healthier eating part I will be posting lighter and healthier choices to the blog. Soooo here is the first of many. This recipe is an adaptation from a "Cooking Light" magazine.

I changed some flavors to fit my family but nothing that would change the calorie or fat content. I hope you enjoy.

5/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Directions:

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutrition:
1 breast half and 1/2 cup of peppers
Calories: 292
Fat: 9.3g