Broiled Chicken with Thyme, Fennel, and Peppers

1 hours Prep: 30 minutes Cook: 25 minutes

229 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	small	fennel bulbs	trimmed and quartered lengthwise
3	each	sweet red bell peppers	cut into 1inchwide strips
2	tablespoons	olive oil, extra-virgin
3	teaspoons	thyme	chopped fresh
6	each	chicken breast	boneless
2	tablespoons	butter
2	teaspoons	lemon zest	finely grated
1	teaspoon	fennel seeds	crushed
1	x	thyme sprigs	fresh, optional garnish

Directions

Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.

Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.

Watching closely, broil chicken 4 to 5 inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.

Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.

Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.

Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve.

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Nutrition Facts

Serving Size 156g

Amount per Serving

Calories 229 45% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 83mg	28%
Sodium 93mg	4%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	6%
Sugars 3.0g
Protein 27.0g	55%

Vitamin A	40%		Vitamin C	128%
Calcium	2%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Bombay Chicken and Rice

I made this when it was on the Uncle Ben's box, it went over well, lost the recipe, got it from the Cooking Echo (that's how it got here!), used it for Parish Suppers (lost it a couple more times, found it here each time), and will cook it for 24 people on Friday. It's first-class and easy as well.

Reviewed by ladyivanor