Lemon Pepper Cured Chicken with Fennel Salad
Lemon Pepper Cured Chicken with Fennel Salad is a gluten free main course. One serving contains 582 calories, 48g of protein, and 37g of fat. This recipe serves 4. Head to the store and pick up bundle arugula, kosher salt, evoo, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes.
Instructions
Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides.
Place the chicken in a plastic food storage bag and chill several hours or overnight.
To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally.
Remove from the heat let rest a few minutes, then slice.
For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO.
Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad.
Serve the salad in shallow bowls and top with sliced chicken breast.
Get Rachael's shopping list for this episode's recipes here.