Roasted Sesame Ginger Chicken (phase 1-4) serves 4
5/8 teaspoon sea salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 skinless, boneless chicken breasts
Olive oil cooking spray
3 cups thinly sliced bell pepper
1 cup thinly sliced mushrooms
1 1/2 tsp chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
2 tbsp Walden Farms Sesame Ginger dressing
1 tbsp vinegar
Preheat oven to 450°.
Heat a large non-stick skillet over medium heat. Combine 1/2 teaspoon sea salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Spray chicken with olive oil; sprinkle spice rub over chicken. Spray olive oil in the pan. Add chicken; cook 4 minutes or until browned. Turn chicken over; cook 1 minutes. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Add bell peppers, mushrooms and rosemary; to pan and sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium. Stir in dressing, vinegar, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.