Two things I try and always keep stocked in the pantry are fennel pollen and dried lentils. Both very versatile ingredients that when included, really add an extra pop to any menu. Fennel pollen is a lovely dried herb on many meats; pork, steak, chicken, fish—you name it. It is even great sprinkling on roasted veggies or even baby potatoes. For this recipe, I have rubbed it on chicken breasts along with a touch of salt and pepper and then served the succulent chicken breasts atop a warm French lentil salad that includes sautéed leeks, buttery walnuts and a drizzle of both fresh lemon juice and walnut oil for extra nuttiness.
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Fennel-Rubbed Chicken with Warm Lentil, Leek & Walnut Salad
Ingredients:
- 2 chicken breasts
- Salt and pepper
- Fennel pollen
- Olive oil
- 1 cup dried brown lentils
- ½ cup walnut pieces
- 2 leeks, chopped
- Drizzle of walnut oil (almond oil or hazelnut oil would work well too)
- 1 lemon
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Place the chicken on the pan, season with salt and pepper, and rub each with ¼ teaspoon of fennel pollen. Bake for 25-30 minutes or until the chicken reaches an internal temp or 165 degrees.
- In the meantime, place the lentils in a saucepan and cover with water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain and place in a mixing bowl. In a small sauté pan, heat 1 teaspoon of oil. Cook the sliced leeks, tossing often, over medium heat for 5-7 minutes or until tender. Season with salt and pepper.
- Add the leeks, walnuts, lemon juice and walnut oil into the bowl of cooked leeks. Toss and season with salt and pepper to taste. Serve with the chicken breasts.
Tagged: chicken, chicken breasts, fennel pollen, French lentil salad, leeks, lemon, lentil salad, walnut oil, walnuts
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