It’s getting cooler outside and the season for colds is starting. This recipe is part of our recipe series with vitamin-rich ingredients.
We start with a savory fennel and thyme chicken on roasted cauliflower, finished with fresh lemon juice. The lemon juice goes on at the very end because vitamin C does not like heat. Perfect for golden autumn days!
per portion
Ingredients list
| 110 g | Chicken breast fillet |
| 150 g | Cauliflower |
| 150 g | Fennel |
| 10 g | Olive oil |
| 35 g | Coconut oil |
| 10 g | Lemon juice |
| Thyme, dried |
Instructions
Preheat the oven to 175 °C (350 °F).
Divide the cauliflower into florets, slice the fennel and place both in a baking dish.
Melt the coconut oil and mix it with the thyme.
Rub the chicken breast with it and drizzle the rest over the vegetables. Mix everything well.
Place the chicken breast on the vegetables, cover the bottom of the dish with water and bake for 35-40 minutes until the chicken is cooked through and the vegetables are tender but firm. If it gets too dark, cover with a piece of aluminum foil.
Drizzle with olive oil and lemon juice before serving.
Want more recipes like this?
With the Foodpunk Weight loss diet plan you get recipes like this every day, calculated individually for you.
Here on the blog you’ll find the low carb version. In the app, the recipe “Fennel Thyme Chicken with Lemon Juice” is also available as a keto or moderate carb version, depending on the way of eating you chose for your personalized nutrition plan.
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