Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Lindsay Hunt

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Credit: Levi Brown

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

570 calories; fat 45g; cholesterol 165mg; sodium 790mg; protein 30g; carbohydrates 13g; sugars 2g; fiber 5g; iron 3mg; calcium 83mg.
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