Category: Poultry - Fresh

Chicken with Fennel and Olives     

Ingredients:
3 large cloves garlic, crushed
1/3 cup olive oil
3 TBSP freshly squeezed lemon juice
3/4 tsp sea salt
1 tsp fresh thyme
1 lb Japanese sweet potatoes, peeled and cubed
1 lb chicken breasts, sliced into strips
1 large bulb fennel, sliced
1 pear (any variety), cubed
3/4 cup pitted olives

Preparation:
Heat oven to 400F

In a small bowl combine garlic, olive oil, lemon juice, sea salt and thyme.

Toss the sweet potatoes with 1/4 of the marinade and place onto a parchment-lined baking sheet. Bake for 10 minutes.

Cut the stalks and fronds off the fennel bulb. Once stalks are removed, cut the bulb into quarters and then into 1-inch-thick slices. While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, pear and olives and cover with remaining marinade.

Add the chicken and vegetables to the pan(s) with the sweet potatoes. Bake for 15 to 20 minutes further, until chicken is cooked and everything has browned.

Date added: 2025-05-07
Number of visits: 285