Roast chicken with fennel and chili rub
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This delicious, flavorful meal comes together in less than an hour, and you're able to cook both the veggies and the chicken at the same time in the oven. While the fennel bulbs and baby carrots roast on one pan, the chicken, which has been rubbed with lemon zest, fennel seeds, red pepper flakes, black pepper, and a little salt, is cooked alongside some sliced zucchini on the second pan. You'll be pleasantly surprised by how easily this impressive-looking dinner entrée comes together, and you can scale it up if you're serving it to a crowd for a dinner party.
Ingredients
Uncooked fennel bulb
2 medium, cut into wedges
Baby carrots
12 medium
Extra virgin olive oil
1 Tbsp, divided
Lemon zest
2 tsp, finely grated
Fennel seeds
1 tsp, crushed
Crushed red pepper flakes
¼ tsp, or to taste
Black pepper
¼ tsp
Kosher salt
1 pinch(es)
Uncooked boneless skinless chicken breast
1¼ pound(s), four 5 oz pieces
Uncooked zucchini
2 medium, cut into short strips
Lemon
½ item(s), medium, cut into 4 wedges
Instructions
1
Preheat oven to 400°F. Line 2 baking pans with parchment paper.
2
Place fennel and carrots on one prepared pan; drizzle with 2 tsp oil. Bake until golden and tender, 30–35 minutes.
3
Meanwhile, combine lemon zest, fennel seeds, red pepper flakes, black pepper, and a pinch of salt in a small bowl; rub evenly over chicken.
4
Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 2 minutes per side. Place chicken on one side of remaining prepared pan and place zucchini on other side. Bake for last 10–12 minutes of cooking time of fennel and carrots, or until chicken is cooked through and vegetables are tender. Serve chicken with roasted vegetables and lemon wedges.
5
Serving size: 1 chicken breast and about 1 cup vegetables
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