
Andrew Purcell, Carrie Purcell
Makes 2 Servings
- Ingredients
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- 2 small bulbs fennel, cored and very thinly sliced
- 1 lemon, zest and juice
- 1teaspoon olive oil
- Salt
- Pepper
- 2 small chicken thighs (bone-in, skin-on, about 4 ounces each)
- 2cups cooked wild rice
- 1/4cup fresh basil. chopped
- Directions
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Heat oven to 400°.
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In an airtight plastic container with a lid, combine fennel, lemon zest, lemon juice, and olive oil. Season with salt and pepper. Place lid on container and shake vigorously. Set aside and let sit at room temperature.
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Season chicken thighs liberally with salt and pepper.
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Heat a large, oven-safe skillet over medium heat. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Transfer to oven and bake 15 minutes. Flip chicken and cook 10 minutes more, until cooked through. Remove chicken from skillet and set aside.
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Heat skillet over medium-low heat. Add rice and basil and cook, stirring, just to warm through. Remove skillet from heat and toss marinated fennel with rice, discarding marinating liquid. Serve fennel-rice mixture with chicken.
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Nutrition Per Serving
505 calories
21 g fat (6 g saturated)
54 g carbs
12 g sugar
11 g fiber
38 g protein