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🍽️ Tender Chicken Breast with Oven-Roasted Fennel

351 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• salt
• 125 ml white wine
• 4 heads of large fennel
• olive oil
• pepper (from the mill)
• 6 tbsp finely chopped parsley
• 4 finely chopped garlic cloves
• 2 tbsp grated lemon zest (from organic lemons)

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough outer leaves.
3. 3. Quarter the fennel lengthwise into four wedges.
4. 4. Keep the green leaves attached to the wedges.
5. 5. Bring water to a boil and add some salt.
6. 6. Boil the fennel wedges for 6 minutes.
7. 7. Drain the vegetables well afterwards.
8. 8. Place the chicken breast fillets in a pot.
9. 9. Pour wine and a little water over them.
10. 10. Lightly salt the fillets.
11. 11. Bring the liquid to a simmer slowly.
12. 12. Avoid using high heat.
13. 13. Cover the pot with a lid.
14. 14. Cook the fillets for about 5 minutes.
15. 15. Ensure they remain tender.
16. 16. Let the fillets cool slightly in the liquid.
17. 17. Grease an ovenproof dish with olive oil.
18. 18. Place the drained fennel into the dish.
19. 19. Drizzle the fennel with olive oil.
20. 20. Season it generously with black pepper.
21. 21. Preheat the oven to 200 degrees.
22. 22. Bake the fennel for 20 to 25 minutes.
23. 23. Rub the chicken fillets with a little oil.
24. 24. Place the fillets on top of the fennel.
25. 25. Bake everything together for the last 10 to 12 minutes.
26. 26. Pour in some cooking liquid occasionally.
27. 27. Finely chop the parsley.
28. 28. Crush the garlic clove.
29. 29. Grate the lemon zest.
30. 30. Mix the parsley, garlic, and lemon zest.
31. 31. Plate the fennel on dishes.
32. 32. Place one chicken breast fillet on each portion.
33. 33. Sprinkle the dish immediately with the herb mixture.
34. 34. Serve the meal right away.

Nutrition per serving

• kcal: 351
• Protein: 51 g · Fett/Fat: 9 g · Carbs: 10 g