Roasted Chicken and Fennel With Pomegranate Seed Salsa

roasted-chicken-fennel-pomegranate-seed-salsa
Photo by Levi Brown
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 570 calories
    • Fat 45 g (10 g saturated fat)
    • Cholesterol 165 mg
    • Sodium 790 mg
    • Protein 30 g
    • Carbohydrate 13 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 83 mg

Toss chicken thighs and fennel with 2 tablespoons olive oil and salt and pepper. Roast at 450° F until the chicken is cooked and the fennel is tender, 30 minutes. Combine pomegranate seeds, scallions, pine nuts, the remaining 2 tablespoons olive oil, and lime juice. Season with salt and pepper. Serve with the chicken and fennel.

Ingredients

  1. Check pounds skinless, boneless chicken thighs
  2. Check 2 heads fennel (cut into 8 wedges)
  3. Check 4 tablespoons olive oil
  4. Check Salt and pepper
  5. Check ¼ cup pomegranate seeds
  6. Check 2 scallions, chopped
  7. Check 2 tablespoons pine nuts, toasted
  8. Check 2 tablespoon lime juice

Directions

  1. Toss chicken thighs and fennel with 2 tablespoons olive oil and salt and pepper. Roast at 450° F until the chicken is cooked and the fennel is tender, 30 minutes. Combine pomegranate seeds, scallions, pine nuts, the remaining 2 tablespoons olive oil, and lime juice. Season with salt and pepper. Serve with the chicken and fennel.