5/8 tsp sea salt, divided
¾ tsp fennel seeds, crushed
½ tsp freshly ground black pepper, divided
¼ teaspoon garlic powder
¼ tsp dried oregano
4 skinless, boneless chicken breasts

Olive oil cooking spray

3 cups thinly sliced bell pepper
1 cup thinly sliced mushrooms
1 ½ 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 degrees

Heat a large non-stick skillet over medium heat. Combine ½ tsp sea salt, fennel seeds, ¼ tsp
black pepper, garlic powder, and oregano. Spray chicken with olive oil; sprinkle spice rub over
chicken.

Add olive oil in the pan. Add chicken; cook 4 minutes or until browned. Turn chicken
over; cook 1 minute.

Arrange chicken in a baking dish coated with cooking spray. Bake for 10
minutes or until done.

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, ¼ tsp sea salt and ¼ tsp pepper; cook 3 minutes, stirring frequently.

Carb count: 3 grams/serving

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