Lemon Pepper Cured Chicken with Fennel Salad Recipe

Name: Lemon Pepper Cured Chicken with Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 1 tablespoon lemon zest; 1 tablespoon light brown sugar; 2 teaspoons kosher salt; 1 teaspoon fennel seeds, optional; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 1 teaspoon coarse black pepper; 4 pieces boneless, skinless chicken breast (6 to 8 ounces each); Olive oil; 1 lemon, juiced; 1 teaspoon honey; Salt and pepper; 3 to 4 tablespoons EVOO; 1/2 cup celery leaves/tops; 1/2 cup parsley leaves; 1 bundle arugula, coarsely chopped; 1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds; Parmigiano-Reggiano, for shaving

Servings: persons

2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon lemon zest
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon fennel seeds, optional
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon coarse black pepper
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
Olive oil
1 lemon, juiced
1 teaspoon honey
Salt and pepper
3 to 4 tablespoons EVOO
1/2 cup celery leaves/tops
1/2 cup parsley leaves
1 bundle arugula, coarsely chopped
1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
Parmigiano-Reggiano, for shaving

1
For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper.
2
Then rub the mixture evenly into the chicken pieces, coating both sides.
3
Place the chicken in a plastic food storage bag and chill several hours or overnight.
4
To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat.
5
If using griddle or grill wipe with the oil then add the chicken.
6
Cook the chicken 12 minutes, turning occasionally.
7
Remove from the heat let rest a few minutes, then slice.
8
For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO.
9
Combine the parsley, celery, arugula, fennel and fronds.
10
Dress the salad and toss to coat.
11
Then, using a vegetable peeler, add lots of cheese curls to the salad.
12
Serve the salad in shallow bowls and top with sliced chicken breast.
13
Get Rachael's shopping list for this episode's recipes here.

227

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 20 ingredients. The key ingredients include: 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon lemon zest, 1 tablespoon light brown sugar, and more.

Yes, Lemon Pepper Cured Chicken with Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon Pepper Cured Chicken with Fennel Salad

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