Photo of Roast chicken with fennel and chili rub by WW

Roast chicken with fennel and chili rub

3
1
1
Smartpoints value per serving
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(s)

2 medium, cut into wedges

uncooked 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

uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces

uncooked zucchini

2 medium, cut into short strips

lemon(s)

½ item(s), 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

Notes

This recipe is originally from WW Australia and is reprinted here with permission.

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