Honey Chicken With Fennel And Mushrooms

1. 1

   To make the marinade, mix the honey, lemon juice and thyme with about 4 tbsp of water. Season, then rub onto the chicken breasts, coating them thoroughly.

2. 2

   Heat 2 tbsp of the oil in a pan and cook the chicken breasts over medium heat, turning them every few mins until they are cooked through and golden brown.

3. 3

   For the vegetables, heat the remaining oil in a separate pan and saute the mushrooms for about 5 mins. Add the fennel and cook for 5 more mins, then season. Serve on a plate with the chicken and garnish with the reserved fennel leaves.

* Per serving · 4 servings · Values may vary.

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