Roasted Sesame Ginger Chicken (phase 1-4) serves 4

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.

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