Chicken with roasted fennel and puttanesca butter

Chicken with roasted fennel and puttanesca butter

By
From
Anxiety & Depression
Serves
1

This is a relatively simple dish, but has a real luxuriousness to it. Loaded with good fats, low GL and intense flavour combinations.

Ingredients

Quantity Ingredient
1 skin-on chicken breast
1 small fennel bulb, sliced lengthways
sea salt
freshly ground black pepper
1 tablespoon unsalted butter
5 anchovy fillets, chopped
2 teaspoons black olives, sliced
1 teaspoon capers, drained and rinsed

Method

  1. Preheat the oven to 200°C.
  2. Place the chicken breast and fennel on a baking tray, season with salt and pepper and bake for around 25 minutes. Turn the fennel occasionally to ensure some of the fat from the chicken coats it during roasting.
  3. In a small pan, melt the butter and add the anchovies, olives and capers.
  4. Plate the fennel up first in a small pile in the centre of a plate. Top with the chicken breast, then smother with the butter.
Tags:
health
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