Lemon chicken with roasted carrots, fennel, and mint
Paleo, Gluten-Free, Dairy-Free, Soy-Free
25 – 35 Minutes
In this North African-inspired wintry dish, Chef Justine slips lemon slices beneath the chicken breast skin before cooking them, ingeniously infusing the meat (and skin) with citrusy flavor. You can eat the seared lemons with a knife and fork (cooking the rind removes much of its bitterness), or just leave them on your plate. The lemons also play off the roasted root vegetables—licorice-y fennel, sweet carrots, and caramelized onions.
In your bag
- 1 or 2 fennel bulbs
- 1 or 2 carrots
- 1 red onion
- Two 6-ounce boneless skin-on chicken breasts
- 1 lemon
- Fresh dill
- 1 ounce Kalamata olives
- Fresh mint
Calories: 540, Protein: 40 g, Fiber: 9 g, Total Fat: 30 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Sodium: 680 mg, Carbohydrates: 27 g, Added Sugar: 0 g.