SHEET PAN MEDITERRANEAN CHICKEN & FENNEL
MAKES 4 SERVINGS
8 large green olives (optional) 4 bone-in skin-on chicken
breasts, cut in thirds crosswise 4 cloves garlic, smashed
1 bulb fennel, cut in 8 wedges 1 red onion, cut in 1½-inch
3 tbsp olive oil
1 lemon, quartered
1 tbsp dried Greek oregano
1 tsp salt
½ tsp pepper
8 cups baby arugula Preheat oven to 425°F. Line baking sheet with parchment paper.
On prepared pan, toss together olives (if using), chicken, garlic, fennel, red onion, oil and lemon; sprinkle with oregano, salt and pepper. Arrange in single layer with chicken skin side up.
Roast, rotating pan halfway through, until juices run clear when chicken is pierced and vegetables are tender, about 25 minutes. Broil until chicken is browned, about 3 minutes.
Divide arugula among plates; place chicken and vegetables over top. Drizzle with pan juices; squeeze lemon over top.
PER SERVING about 641 cal, 60 g pro, 37 g total fat (9 g sat. fat), 16 g carb (5 g dietary fibre, 7 g sugar), 177 mg chol, 783 mg sodium, 1,358 mg potassium. % RDI: 13% calcium, 21% iron, 15% vit A, 42% vit C, 30% folate.