Preheat oven to 450°.
Heat a large skillet over medium-high heat. Combine italian seasoning, 1 tbsp minced garlic, and olive oil. Brush chicken with mixture. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, remaining garlic, and rosemary; sauté 3 minutes. Stir in beef broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 335 (56%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 108.9mg||33 %|
|Sodium 415.8mg||14 %|
|Potassium 1110.6mg||29 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 21.8g|
|Protein 39.9g||57 %|
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Calories per serving: 599
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