The Pioneer Woman Tasty Kitchen
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Greek Chicken and Fennel

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Level: Easy

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Description

An excellent and easy dish that is sure to please all your hungry eaters.

Ingredients

  • 1 whole Medium Fennel Bulb
  • 4 pieces Boneless Chicken Breasts
  • 1 dash Salt And Pepper, to taste
  • 1 Tablespoon Olive Oil
  • 1 whole Medium Red Onion, Cut In Wedges
  • 4 cloves Garlic, Smashed And Peeled
  • ¾ teaspoons Oregano
  • ¼ teaspoons Red Pepper Flakes
  • ½ cups Sun-dried Tomatoes, Oil Packed Sliced
  • ⅓ cups Kalamata Olives

Preparation

Cut the fennel bulb in half, then cut each half into 1/2″ wedges.

Preheat oven to 425F.

Season chicken with salt and pepper. Heat a large oven proof pan to medium heat on your stovetop and add oil and chicken. Cook chicken about 8 minutes. Add fennel, onions, garlic, oregano, and red pepper flakes and cook about 3 minutes, just until the vegetables begin to wilt. Stir in the sun-dried tomatoes and olives. Then remove the pan from the stovetop and into the oven. Bake, uncovered, for 20-30 minutes.

Serve with couscous.

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