Balsamic Chicken with Leeks and Peppers


Core Recipe
Servings | 4
Preparation Time | 16 min
Cooking Time | 30 min
Level of Difficulty | Easy

main meals | This Italian main meal hails from our UK site. Roasting the vegetables helps to bring out their natural sweetness.



1 medium onion(s), cut into wedges
2 medium leek(s), trimmed and sliced
1 medium sweet red pepper(s), sliced in half, stem and seeds removed
1 medium yellow pepper(s), sliced in half, stem and seeds removed
2 tsp olive oil
2 rosemary sprig
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 pound chicken breast, uncooked, boneless, skinless, four 6 oz pieces
1 Tbsp balsamic vinegar

Instructions


1. Preheat oven to 375°F.
2. Put onion, leeks and peppers into a roasting dish. Add oil and toss to coat. Add rosemary; season to taste with salt and pepper.
3. Place chicken on top of vegetables. Sprinkle with vinegar, season to taste and transfer to oven.
4. Roast until chicken is browned and cooked through, and vegetables are tender, about 25 to 30 minutes. Remove from oven and slice peppers. Serve.