Grilled Lemon-Oregano Chicken with Shaved Fennel Salad

1
Total Time
2 hr
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy
You’ll need two large lemons to yield the zest and juice needed for this recipe.

Ingredients

lemon zest

3½ tsp, grated (plus extra for garnish)

fresh lemon juice

cup(s)

garlic clove(s)

6 medium clove(s), peeled, smashed

fresh oregano

½ cup(s), loosely packed, coarsely chopped

extra virgin olive oil

4 tsp

kosher salt

1½ tsp, or to taaste

black pepper

½ tsp, or to taste

uncooked boneless skinless chicken breast

2 pound(s), (eight 4-oz pieces)

olive oil cooking spray

4 spray(s)

uncooked fennel bulb(s)

2 medium, with fronds

lemon(s)

2 medium, cut in halves or wedges (optional)

Instructions

  1. Place 1 Tbsp lemon zest, lemon juice, garlic, oregano, 2 tsp oil, salt and pepper in a large shallow glass dish or bowl. Pound chicken between 2 sheets of plastic wrap, wax paper or parchment paper, to a uniform ½ inch thickness; add to mixture. Stir and spoon marinade over chicken; cover and marinate at room temperature for 1 hour or refrigerate for 2 hours.
  2. Meanwhile, cut fennel bulbs into ¼-inch slices, leaving root end intact; coarsely chop and reserve fronds. Place fennel slices in a mixing bowl and add remaining ½ tsp zest and remaining 2 tsp oil; gently toss to coat and then season with salt and pepper, if desired.
  3. Coat grill or grill pan with cooking spray; heat to medium-high. Remove chicken from marinade; discard marinade. Grill chicken until lightly browned and cooked through, flipping once, 3-5 minutes per side. Transfer chicken to a cutting board; let rest 5 minutes.
  4. While chicken rests, grill fennel until lightly charred and tender, flipping once, 2-3 minutes per side. Serve chicken with grilled fennel, sprinkled with reserved fronds and lemon wedges, if desired.
  5. Serving size: 3 oz chicken, 1/8 of fennel

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