Sophie's Orange, Fennel & Chicken Roasted Oven Dish With Olives & Pastis

FOODISTA
9Ingredients
60Minutes
320Calories

Ingredients

US|METRIC
  • 3 fennel bulbs (mediums, the hard bit at the bottom removed, cleaned, the 3 or 4 long, hard gre)
  • 150 grams lemon juice (green pitted marinated olives, & zests)
  • 150 milliliters pastis
  • 2 oranges (peeled & sliced into wedges, with no white skin & no pits/ the juice of the wedges kept)
  • 3 EVOO (drizzles of a fruity)
  • 3 chicken fillets (no skin, cleaned & cut into smaller pieces)
  • Maldon Sea Salt Flakes
  • black pepper (grinds of fresh)
  • potato wedges (to serve: baked)
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    Directions

    1. Preheat the oven to 200°C ( 392 F ) for 10 minutes.
    2. Take 2 large oven roasting tins & divide the fennel pieces all over them in 1 layer. Arrange the orange segments, their juice & the olives between the fennel pieces.
    3. Add a few drizzles of the fruity EVOO all over the 2 dishes. Divide the 150 ml of the Pastis over the 2 dishes. With your hands mingle everything together. Season the chicken pieces on both sides with the sea salt flakes & grinds of fresh black pepper & snuggle them on top or between the fennel pieces. Top the dishes with the fennel fronds.
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    NutritionView More

    320Calories
    Sodium16% DV390mg
    Fat18% DV12g
    Protein43% DV22g
    Carbs11% DV32g
    Fiber44% DV11g
    Calories320Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol55mg18%
    Sodium390mg16%
    Potassium1310mg37%
    Protein22g43%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber11g44%
    Sugars<1g2%
    Vitamin A10%
    Vitamin C180%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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