Baked Chicken with Fennel, Zucchini and Feta

Juicy chicken breast rests on crispy roasted vegetables of fennel, zucchini and cherry tomatoes, finished with feta and lemon. The dish is low in carbohydrates and filling.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Chicken breast fillet
• 150 g Fennel bulb
• 300 g Zucchini
• 200 g Cherry tomatoes
• 40 g Black olives, pitted
• 80 g Feta
• 2 tbsp Olive oil
• 2 pc Garlic cloves
• 0.5 pc Organic lemon (juice and zest)
• 1 bunch Thyme
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Trim the fennel, halve the bulb, remove the core and cut into thin wedges. Slice the zucchini into rounds or half-moons. Halve the cherry tomatoes.
3. Spread the vegetables in a large baking dish with one tablespoon of olive oil, the crushed garlic cloves, thyme, salt and pepper. Add the olives and pre-roast in the oven for about 15 minutes.
4. Pat the chicken breast fillets dry, season with salt and pepper. Rub with the remaining olive oil and place on top of the vegetables.
5. Slide the dish into the oven for about 20 to 25 minutes, until the meat is cooked through and reaches 75 °C at the thickest part.
6. Crumble the feta and sprinkle over the vegetables during the last 5 minutes. Squeeze the lemon, add juice and zest over the top and serve immediately.