Roast Chicken with Balsamic Bell Peppers

3/4 tsp salt, divided
3/4 tsp fennel seeds, crushed
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
4 (6-oz) skinless, boneless chicken breasts
2 Tbsp olive oil, divided
Cooking spray
2 c thinly sliced red bell peppers
1 c thinly sliced yellow bell pepper
1/2 c thinly sliced shallots (about 1 large)
1 1/2  tsp chopped fresh rosemary
1 c fat-free, less-sodium chicken broth
1 Tbsp balsamic vinegar

**Used chopped peppers from freezer and had no shallots.
Preheat oven to 450.

Heat a large skillet over medium-high heat.  Combine 1/2 tsp salt, fennel seeds, 1/4 tsp pepper, garlic powder and oregano.  Brush chicken with 1 1/2 tsp oil; sprinkle spice rub over chicken.  Add 1 1/2 tsp oil to pan.  Add chicken; cook 3 minutes or until browned.  Turn chicken over; cook 1 minute.  Arrange chicken in an 11x7-in baking dish coating with cooking spray. Bake at 450 for 10 min or until done.

Heat remaining olive oil over medium-high heat.  Add bell peppers, shallots, and rosemary; saute 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 tsp salt, and 1/4 tsp pepper; cook 3 minutes, stirring frequently.  Serve bell pepper mixture over chicken.

Source: Cooking Light, Jan/Feb 2010