Greek Chicken and Fennel Recipe

Name: Greek Chicken and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Fennel Bulb; 4 pieces Boneless Chicken Breasts; 1 dash Salt And Pepper, to taste; 1 Tablespoon Olive Oil; 1 whole Medium Red Onion, Cut In Wedges; 4 cloves Garlic, Smashed And Peeled; 3/4 teaspoons Oregano; 1/4 teaspoons Red Pepper Flakes; 1/2 cups Sun-dried Tomatoes, Oil Packed Sliced; ⅓ cups Kalamata Olives

Servings: persons

1 whole Medium Fennel Bulb
4 pieces Boneless Chicken Breasts
1 dash Salt And Pepper, to taste
1 Tablespoon Olive Oil
1 whole Medium Red Onion, Cut In Wedges
4 cloves Garlic, Smashed And Peeled
3/4 teaspoons Oregano
1/4 teaspoons Red Pepper Flakes
1/2 cups Sun-dried Tomatoes, Oil Packed Sliced
⅓ cups Kalamata Olives

1
Cut the fennel bulb in half, then cut each half into 1/2 wedges.
2
Preheat oven to 425F.
3
Season chicken with salt and pepper.
4
Heat a large oven proof pan to medium heat on your stovetop and add oil and chicken.
5
Cook chicken about 8 minutes.
6
Add fennel, onions, garlic, oregano, and red pepper flakes and cook about 3 minutes, just until the vegetables begin to wilt.
7
Stir in the sun-dried tomatoes and olives.
8
Then remove the pan from the stovetop and into the oven.
9
Bake, uncovered, for 20-30 minutes.
10
Serve with couscous.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Medium Fennel Bulb, 4 pieces Boneless Chicken Breasts, 1 dash Salt And Pepper, to taste, 1 Tablespoon Olive Oil, and more.

Yes, Greek Chicken and Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Chicken and Fennel

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