Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 2 Garlic
• 1 Fennel Bulb
• 1 Meyer Lemon
• 1 Yukon Gold Potato
• 2 tbsp Butter
• 1 oz Castelvetrano Olives
• 1/4 tsp Crushed Red Pepper Flakes

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the potato lengthwise; cut crosswise into ½-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard any fennel stems; core the bulb, then roughly chop. Using the side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the garlic.

2

Cook the potato:

Add the potato to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the juice of 1 lemon wedge; gently stir to coat.

3

Roast the fennel:

While the potato cooks, place the fennel on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to the pot of cooked potato; set aside in a warm place.

4

Prepare & cook the chicken:

Place the chicken between 2 sheets of plastic wrap. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness; discard the plastic wrap and season both sides with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken; cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5

Make the sauce:

Add the olives and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the juice of 2 lemon wedges, ¼ cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Turn of the heat; add the butter. Stir until melted; season with salt and pepper to taste.

6

Finish the vegetables & plate your dish:

To the pot of cooked vegetables, add the lemon zest and the juice of the remaining lemon wedge. Drizzle with olive oil and stir to coat; season with salt and pepper to taste. Divide the finished vegetables between 2 dishes. Top with the cooked chicken and sauce. Enjoy!