| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds
- 3 medium carrots, cut into chunks
- 1 head garlic, cloves separated and peeled
- 1 bunch scallions (white and light green parts), roughly chopped
- 1 1/2 pounds skinless, boneless chicken breasts, halved crosswise
- 1/2 pound green beans, trimmed and cut into small pieces
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- Freshly ground pepper
Instructions
- Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
- Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
- Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
- Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
Nutrition Facts
| Calories | 443 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 99 milligrams |
| Sodium | 525 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 7 grams |
| Protein | 43 grams |
Reviews
healthy and easy
Easy & healthy weeknight meal! The chicken was perfectly moist and I loved the addition of the fennel fronds in the herb sauce.