Roasted chicken with fennel and chili rub
Uncooked fennel bulb(s)
2 item(s), cut into wedges
Uncooked baby carrots
Extra virgin olive oil
1 Tbsp, divided
1 tsp, crushed
2 tsp, finely grated
Crushed red pepper flakes
1 tsp, or to taste
Uncooked boneless skinless chicken breast
20 oz, four 5-oz pieces
2 medium, cut into batons
½ item(s), cut into 4 wedges
- Preheat oven to 400°F. Line 2 baking trays with parchment paper. Place fennel and carrots on a prepared tray; drizzle with 2 tsp oil. Bake until golden and tender, 30–35 minutes.
- Meanwhile, combine fennel seeds, lemon zest, red pepper flakes, black pepper and pinch of salt in a small bowl. Rub chicken evenly with spice mixture. Heat remaining oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, 2 minutes per side.
- Transfer chicken to remaining prepared tray. Add zucchini and 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.
- Serving size: 1 piece chicken and about 1 cup vegetables