Roasted Chicken and Fennel with Lime and Parmesan

Name: Roasted Chicken and Fennel with Lime and Parmesan
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 skinned, boneless chicken breast; 2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices; Coarse grain salt; Cracked black pepper; 2 limes, juiced; 6 tablespoons grated Parmesan

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Level: Intermediate
Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 4 servings

Level: Intermediate
Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 4 servings

Ingredients

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3 tablespoons extra-virgin olive oil

4 skinned, boneless chicken breast

2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices

Coarse grain salt

Cracked black pepper

2 limes, juiced

6 tablespoons grated Parmesan

Directions

Preheat the broiler.
Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.