One Pan Chicken Thighs & Fennel (2 servings)

Name: One Pan Chicken Thighs & Fennel (2 servings)
Ingredients: 10 oz chicken thighs (boneless); 1 bulb fennel (sliced); 1 tbsp extra virgin olive oil; 1 tsp garlic powder; sea salt & black pepper (to taste)

Baked chicken thighs with artichoke hearts on a white plate, seasoned with herbs and spices, served with a silver fork. Healthy meal options at Naturopathic Doctor Whitby.

10 oz chicken thighs (boneless)

1 bulb fennel (sliced)

1 tbsp extra virgin olive oil

1 tsp garlic powder

sea salt & black pepper (to taste)

1. Preheat the oven to 400°F (205°C). Prepare a baking sheet with parchment paper. 2. Place the chicken thighs and fennel on the baking sheet. Add the oil and season with garlic powder, salt, and pepper to taste. Bake in the oven for 30 minutes, until browned. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is equal to approximately two chicken thighs and one cup of fennel. More Flavour Add fresh lemon juice, dill, and yogurt.