Lindsay Hunt


Ingredient Checklist


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.


Nutrition Facts

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