Breakfast · Mediterranean · 10 min
Roasted Chicken and Fennel Breakfast Hash with Greek Herb Infusion
- Calories
- 625
- Protein
- 45g
- Carbs
- 43g
- Fat
- 29g
Ingredients
- 193.2 g Chicken, stewing, dark meat, meat only, raw
- 242.1 g Fennel, bulb, raw
- 72.6 g GREEK BOWL WITH CHICKPEAS, OLIVE OIL & BROWN RICE
- 20.6 g PREMIUM GREEK PITTED OLIVE BLEND WITH GARLIC & OREGANO
- 137.2 g POMODORINA WITH FRESH BASIL PASTA SAUCE
Method
- 01Preheat your oven to 400 deg F (200 deg C). Slice the fennel bulb into thin, uniform wedges, keeping the core intact so they hold their shape. In a mixing bowl, toss the dark meat chicken pieces with half of the chopped Greek olive and garlic blend.
- 02Arrange the chicken and fennel on a parchment-lined baking sheet. Roast for 25-30 minutes, or until the chicken is deeply golden and the fennel edges are caramelized and tender.
- 03While the chicken roasts, warm the Greek bowl of chickpeas and brown rice in a small saucepan over medium heat until fragrant. Stir in the Pomodorina sauce to create a light, savory coating.
- 04To serve, spoon the warm rice and chickpea base into a shallow bowl. Arrange the roasted chicken and caramelized fennel on top. Garnish with the remaining olive and garlic blend and a scattering of fresh chopped parsley. The result is a satisfying, hearty breakfast that balances the richness of dark meat with the bright acidity of tomatoes and the subtle licorice note of roasted fennel.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
