Description
Fresh garden harvest meets zesty summer flavors: Fennel Chicken & Tomatillo Dressed Salad. Taste the sunshine!
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon Fennel pollen
- Salt and pepper to taste
- 8–10 Purple tomatillos
- 1 Jalapeno
- 1 Serrano
- 1 tablespoon fresh oregano leaves
- 1 medium cucumber, diced
- 1 medium red onion, half diced for the salad, half for the dressing
- 2 medium tomatoes, diced
- 2 cups cooked quinoa
- Juice of 1 lime
- 2 cloves garlic
- 1 avocado, sliced
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with the fennel pollen, salt, and pepper. Set aside.
- On a baking sheet or in a cast iron skillet, place the tomatillos, jalapeno, serrano, and fresh oregano. Roast in the oven for about 15-20 minutes, or until they burst.
- While the vegetables are roasting, prepare the salad. In a large bowl, mix the diced red onion, cucumber, tomatoes, and cooked quinoa.
- Once the tomatillos, jalapeno, serrano, and oregano have roasted, remove them from the oven. In a cast iron skillet, sear the chicken breasts with 1 tablespoon of olive oil or the remaining oil from the roasted vegetables. Place the chicken breasts in the oven and cook for another 20-25 minutes, or until fully cooked.
- While the chicken is roasting, make your dressing. In a blender, combine the roasted tomatillos, jalapeno, serrano, oregano, lime juice, the remaining half of the red onion, and garlic. Blend until smooth. Season with salt and pepper to taste.
- Toss the salad with some of the dressing, reserving some for drizzling.
- Once the chicken is cooked, remove from the oven and let it rest for a few minutes. After it’s rested, slice the chicken.
- To assemble the dish, top the salad with slices of avocado and the roasted chicken. Drizzle with additional dressing as desired.