Chicken with Fennel and Olives Ww Core
Elevate your weeknight dinner routine with this vibrant and healthy *Chicken with Fennel and Olives*, a Weight Watchers Core-friendly recipe that's brimming with Mediterranean flavors. Tender, golden-browned chicken breasts are simmered to perfection with soft, caramelized fennel, juicy cherry tomatoes, and briny Kalamata olives, creating a symphony of savory and citrusy flavors thanks to a burst of fresh lemon zest and juice. Infused with aromatic garlic and thyme, this one-pan dish not only simplifies cleanup but also delivers a flavorful, wholesome meal in just 45 minutes. Perfect for pairing with hearty whole grains or a crisp green salad, this dish is a crowd-pleaser that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Skinless, boneless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Fennel bulb
- 3 cloves Garlic
- 1 cup Chicken broth
- 0.5 cup Kalamata olives
- 1 cup Cherry tomatoes
- 1 medium Lemon
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any excess fat from the chicken breasts and pat them dry with paper towels. Season both sides of the chicken with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Slice the fennel bulb into thin wedges, and mince the garlic cloves.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the fennel wedges and cook for 5 minutes, or until they begin to soften and caramelize slightly.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Pour the chicken broth into the skillet and bring it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
Return the chicken breasts to the skillet and add the Kalamata olives, cherry tomatoes, and fresh thyme leaves.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the fennel is tender.
Zest and juice the lemon. Add the lemon zest and juice to the skillet, stirring gently to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken hot, garnished with a few extra thyme leaves if desired. This dish pairs beautifully with whole grains or a crisp green salad.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 15.2 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
