Broiled Chicken with Thyme, Fennel, & Peppers

Name: Broiled Chicken with Thyme, Fennel, and Peppers
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: fennel bulb; sweet red bell peppers; olive oil, extra-virgin; thyme; chicken breasts; butter; lemon zest; fennel seeds; thyme sprigs

Yield

6 servings

Prep

30 min

Cook

25 min

Ready

1 hrs

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
3	small	fennel bulb 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 breasts boneless
2	tablespoons	butter
2	teaspoons	lemon zest finely grated
1	teaspoon	fennel seeds crushed
1	x	thyme sprigs fresh, optional garnish	*

Ingredients

Amount	Measure	Ingredient	Features
3	small	fennel bulb trimmed and quartered lengthwise	*
3	each	sweet red bell peppers cut into 1inchwide strips
3E+1	ml	olive oil, extra-virgin
15	ml	thyme chopped fresh	*
6	each	chicken breasts boneless
3E+1	ml	butter
1E+1	ml	lemon zest finely grated
5	ml	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 ½-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.